Wurst-Case Scenario Supper

[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.

Comments

[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.

[welcomingsong]

I have never heard of any of those spice mixes. What sort of things are in them?

[commodorified]

All from here?

[welcomingsong]

Huh. I don't even know what marjoram tastes like. Intriguing.

[alatefeline]

Excellent tag!

[commodorified]

I do find half- and quarter- cabbages keep fairly well in the fridge, so I do indeed habitually fractionate them!

It does make a lot; I find that as a vast amount of the bulk is vegetables one eats quite a lot, though.

[commodorified]

This is why I like playing with mixes; it’s a good way to find out whether I like a spicing style enough to start making my own. I think I did a whole post about them that’s on this tag. Need to do a big Penzey’s order the next time anyone’s going to the US...

[commodorified]

Thank you! Some day I shall turn it into a blog, I swear...

[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.

[commodorified]

I thought I didn't like cooked carrots much until I found out about roasting them, and then it turned out I will eat them until I turn orange, so. :-)

[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.

[commodorified]

Well, we get the large Naturally Imperfect ones these days but not BIGGER than a potato. roughly same mass, maybe.

[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.

[commodorified]

NOM. Ask me about roasting ideas :-)

The variety of both veggie sizes and veggie enjoyment is, basically, why the ranges are so vast in this one.

[graydon]

Surely carrots would be roasted as all things are roasted, on a spit!

[commodorified]

Oh, certainly; only a boring person would use a large cookie sheet :-)

I meant more: should you find yourself temporarily short of the tears of the bourgeoisie, I have some other seasoning ideas.

[graydon]

Thank you!

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

[commodorified]

Legit. For a mild but delightful addition, I find that savoury is to carrots as rosemary is to potatoes.

[graydon]

I have never tried that, and now I (eventually) shall.

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

Marjoram

[james_g4clf]

Marjoram is domesticated Oregano. (This is a simplification, but should give you the general idea.)