Best Bavarian Sausage Hot Pot Recipes

Bavarian Sausage Hot Pot image

Provided by Jean Anderson

Yield Makes 6 servings

Number Of Ingredients 13

1 pound cabbage, cored and sliced 1/2-inch thick
2 medium-sized carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2 cups shelled fresh green peas or frozen green peas (do not thaw)
3 cups rich beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

Bavarian Sausage Hot Pot image

Provided by rocket_j_dawg

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb cabbage, cored and sliced 1/2-inch thick
2 medium carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 lb russet potato, peeled and cut into 1/2-inch cubes
2 cups green peas, if using frozen do not defrost
3 cups beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon nutmeg, freshly ground nutmeg
1 teaspoon caraway seed
1 teaspoon marjoram, crumbled
3/4 lb kielbasa, sliced 1/4-inch-thick (knockwurst is also good)
2 tablespoons flat leaf parsley, coarsely chopped

Steps:

Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot).
Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes.
Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes.
Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.

Nutrition Facts : Calories 319.1, Fat 16.2, SaturatedFat 5.5, Cholesterol 37.4, Sodium 1189.2, Carbohydrate 30.5, Fiber 7.6, Sugar 8.6, Protein 14.2