Bratwurst and Potato Stew

Servings/Yield
6 servings

Rating

Ingredients

1 lb. cooked bratwurst, cut into ½-inch pieces
2 medium potatoes, peeled and diced
¼ cup canola oil
1 cup diced onions
¼ cup diced celery
¼ cup diced red bell peppers
2 tbsps minced garlic
salt and cracked black pepper to taste
2 cups chicken broth
1 head cabbage, cut into 3-inch pieces
1 cup chopped carrots
3 cups milk
3 tbsps flour
4 ounces shredded Swiss cheese
Louisiana hot sauce to taste

Method

Method:
In a large Dutch oven, heat canola oil over medium heat. Sauté bratwurst, potatoes, onions, celery, bell peppers, garlic, salt and black pepper. Add chicken broth, and bring to a boil. Reduce heat, cover and simmer 20 minutes or until potatoes are nearly done. Add cabbage and carrots. Cook until tender. Add 2½ cups milk. Combine remaining ½ cup milk with flour. Gradually stir milk/flour mixture into stew to thicken. When stew is thickened and bubbly, stir in cheese until melted. Season with hot sauce.

Notes

Comment:
This stew combines quintessential German foods such as bratwurst, potatoes and cabbage. For a true Oktoberfest celebration, enjoy with a few beers