My mother in law not only bakes wonderful cakes (see black forest cake recipe), she also cooks very good soups and stews. This stew with potatoes, vegetables, bacon and sausages is one of her "classic" recipes that she prepares very often when we visit her. (Directly to recipe)
The recipe for this stew is hearty, simple and does not take too much time to cook. Perfect for a cold and rainy saturday in october. 😉
If you wonder why the pictures are shot outside, on an obviously sunny day... Yes I have to admit, I made them a few weeks ago, when it was still hot! 😉 Nevertheless, this stew is perfect to lighten up your mood on a grey autumn day 😉
I would recommend some fresh bread as a side, for example some Homemade Onion Baguettes with wholemeal spelt flour or a Tyrolean Farmer's Bread.
Like with most other stews, the basic priciple is pretty easy: chop small all of the ingredients and cook them.
My mother in law also adds some "Nockerl" to the stew. They're made only out of flour and water, but taste really fantastic! I especially love their texture. If you don't know what Nockerl are, just try it out! Here is a youtube tutorial on how to make them. It's in german, but you don't need the audio instructuions necessarily, just watch it 😉 .
Also is it very easy to modify and change the recipe. You can, for example, add some other vegetables, leave out the sausages, forget about the "Nockerl", add champignons, and so on.
Here comes the Austrian sausage and veggie stew recipe:
Austrian Vegetable Stew With Sausages & Easy Dumplings
- 1 medium onion
- 3-4 tbsp. chopped bacon
- 2-3 tbsp. oil for roasting the onion
- 1 bunch soup greens 1 carrot, 1 parsnip, ¼ celery, parsley, leek
- 3 medium potatoes
- ~4.3 US cup water 1 liter, or vegetable stock
- stock cube or seasoned salt, (instead of veggie stock)
- 2-3 pair Frankfurter Sausages (= Wiener Sausages)
- 2 US cup flour 250g, for the dumplings ("Nockerl)
- 0.5-1 US cup water 100-200ml, for the dumplings ("Nockerl)
- marjoram and other herbs, to taste
- caraway seeds whole seeds
- salt and pepper to taste
- 2 tbsps. Creme fraiche eventually (or sour cream)
- Cut small the bacon and the onion. (You can also buy some bacon that is already chopped.) With some oil, roast bacon and onion in a pot.
- Cut small the soup vegetables and add them to the pot. Roast them some minutes, keep stirring.
- Pour in the water or veggie stock.
- Peel and cut small the potatoes. Add to the pot. The stew should simmer the whole time, not cook too much. So keep it on medium heat.
- If you use stock cube instead of veggie stock, add it now. As an alternative, you can also use some seasoned salt.
- Slice the sausages and add to the pot. If they are frozen, unfreeze before adding them (so you can slice them better), e.g. cook them in a separate pot.
- Add marjoram and caraway seeds. (And other herbs if you like.) Salt and pepper to taste.
- Fot the Austrian "Nockerl" (similar to dumplings): Prepare a "mush" with the flour and some water. You have to add the water carefully, the mush should not be too liquid. With a tablespoon, form some "Nockerl" and add to the simmering stew. Before forming a Nockerl, dip the spoon into the hot stew, so the mush does not stick on the spoon too much. In the blog post above, I added the link to a youtube video on how to make Nockerl.
- Let simmer for another 15-20 minutes. When finished, add 2 tbsps. of creme fraiche and garnish with chopped parsley.
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