Chef John Folse's Bratwurst and Potato Stew - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Bratwurst and Potato Stew

Prep Time: 1 1/2 Hours
Yields: 6 Servings

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

Ingredients: 1 pound cooked bratwurst, cut into 1/2 inch pieces
2 medium potatoes, peeled and diced
1 cup diced onions 
1/4 cup diced celery 
1/4 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: In a large Dutch oven 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 1/2 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.

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