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commodorified) wrote2019-02-06 04:36 pm
commodorified) wrote2019-02-06 04:36 pm
Entry tags:
Wurst-Case Scenario Supper
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.
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.
no subject
I am such a spice wimp that I tend to find dry roasting with a bit of salt works fine.
no subject
no subject
(Thyme and tarragon can improve duck-fat potatoes.)