commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
[personal profile] commodorified
Depending on how hungry you are, the size of the sausages and vegetables, and what you have around the house, take:

1-2 mild sausages of some description per person, cut into 1/2" chunks.

2-4 potatoes per person, peeled, sliced, and rinsed.
1-4 carrots per person, peeled and sliced and rinsed
1/4 of a small cabbage per person, sliced and rinsed.
1-2 onions per person, peeled and quartered.

1/4 C vegetable or chicken stock or broth.
1-2 T Penzeys Tsardust, Krakow, Old World, or Ozark seasoning or any other similar mix you like, depending on how much food you have to season (if your spice mix does not include salt and pepper, use less and add salt and pepper to taste). Or you can wing it; I usually make this when the last thing I feel like doing is winging it, so, spice mixes.

In a large, heavy, oven-safe pot with a lid, cover vegetables with cold water, add a pinch of salt, bring to a boil and simmer for ten minutes (parboiling). Preheat oven to 375 F while vegetables parboil.

Drain thoroughly and return to pot along with sausages, broth, and seasoning mix. Cook for 30 minutes with lid on, remove lid, stir briskly, cook for 30 more minutes.

Stir again, and serve.

Date: 2019-02-07 12:45 am (UTC)
graydon: (Default)
From: [personal profile] graydon
I am amused by the notion of habitually fractionated cabbages.

Also, goodness, that could be a lot.

Though with the weather we've been having, the right thing to have a lot of.

Date: 2019-02-07 07:05 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
Well, a fractionated cabbage shan't roll far.

I would expect one eats quite a lot, yeah, but still. We may have differing default expectations of carrots.

Date: 2019-02-07 07:23 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
I like carrots fine, it's that my default expectation for a carrot is a substantial thing with a greater mass than most potatoes.

Date: 2019-02-07 09:39 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
It may be where I'm shopping, but the carrots are either these tiny hyper-organic things, or horse fodder. The horse-fodder is much cheaper and roasts/stews/etc. fine, but goodness they're huge.

Date: 2019-02-07 10:54 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
Surely carrots would be roasted as all things are roasted, on a spit!

Date: 2019-02-07 11:11 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
Thank you!

I am such a spice wimp that I tend to find dry roasting with a bit of salt works fine.

Date: 2019-02-09 09:55 pm (UTC)
graydon: (Default)
From: [personal profile] graydon
I have never tried that, and now I (eventually) shall.

(Thyme and tarragon can improve duck-fat potatoes.)

Date: 2019-02-07 01:07 am (UTC)
mycrazyhair: (Default)
From: [personal profile] mycrazyhair
I have never heard of any of those spice mixes. What sort of things are in them?

Date: 2019-02-07 02:25 am (UTC)
mycrazyhair: (Default)
From: [personal profile] mycrazyhair
Huh. I don't even know what marjoram tastes like. Intriguing.

Date: 2019-02-07 02:41 am (UTC)
alatefeline: Painting of a cat asleep on a book. (Default)
From: [personal profile] alatefeline
Excellent tag!

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