Sauerkrauteintopf mit Mettwurst und Kartoffeln

sausage

🥗Healthier: chicken sausage

💰Cheaper: ground pork

Chicken sausage is lower in fat, while ground pork is often less expensive.

sauerkraut

🥗Healthier: fermented cabbage

💰Cheaper: cabbage + salt

Fermented cabbage retains probiotics, and homemade is cost-effective.

broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, while bouillon cubes are budget-friendly.

potato

🥗Healthier: sweet potato

💰Cheaper: parsnip

Sweet potatoes add nutrients, while parsnips are often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced sausage and cook until browned, about 5-7 minutes.

Mix in sauerkraut, diced potato, broth, bay leaves, and thyme.

Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.

Stir in mustard and season with black pepper to taste.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens