Name: EFK Eintopf
Yield: 6 servings
Ingredients: 1 tbsp butter or neutral oil; 1 lb German-style sausage, sliced; use fully cooked smoked sausage or fresh bratwurst; 1 medium yellow onion, diced; 2 carrots, sliced; 2 celery stalks, diced; 1 leek, cleaned and sliced; 1 1/2 lb Yukon Gold potatoes, cut in 3/4-inch pieces; 8 oz green beans, trimmed and cut in pieces; 6 cups low-sodium beef or chicken broth; 1 bay leaf; 1 tsp dried marjoram; 1/2 tsp black pepper; Salt, to taste; 2 tbsp chopped parsley; 1 tbsp German or Dijon mustard, optional for serving

Directions

1. Heat butter or oil in a Dutch oven. Brown the sausage lightly, then transfer to a plate. If using fresh bratwurst, keep cooking it later in the stew until fully done.
2. Add onion, carrots, celery and leek. Cook 6–8 minutes until beginning to soften.
3. Add potatoes, green beans, broth, bay leaf, marjoram and pepper. Bring to a boil, then reduce to a steady simmer.
4. Cover partially and simmer 25–30 minutes, until the potatoes and vegetables are tender.
5. Return the sausage and simmer 5–8 minutes more. Remove the bay leaf, season with salt, and finish with parsley. Serve with mustard if desired.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large Dutch oven or stockpot; wooden spoon; ladle

Food safety & storage

If using raw pork/beef bratwurst, cook sausage to 160°F. Keep leftovers refrigerated at 40°F or below and refrigerate within 2 hours.

EFK Eintopf

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.