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Korvgryta (sausage stew): recipe illustration
Everyday meals

Korvgryta (sausage stew)

A hearty family stew of smoked sausages, potatoes and root vegetables simmered in a golden, fragrant broth. It's a comforting winter dish, served piping hot at the end of the day.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes and carrots, then cut them into 2 cm cubes. Finely slice the onions and leek. Cut the sausages into thick rounds.
  2. Brown the sausages in the oil for 4 to 5 minutes in a large casserole, until golden. Set them aside.
  3. In the same casserole, soften the onions and leek for 5 minutes over medium heat.
  4. Sprinkle with flour, stir for 1 minute, then gradually pour in the stock while stirring to avoid lumps.
  5. Add the potatoes, carrots, mustard, marjoram and sausages. Bring to a gentle simmer.
  6. Cover and cook on low heat for 30 minutes, until the vegetables are tender and the broth has thickened.
  7. Adjust the seasoning with salt and pepper and serve piping hot.

Variations and tips

Vegetarian version. Replace the sausages with smoked tofu or sautéed mushrooms, and use vegetable stock.

With what's available here. Smoked French sausages such as Montbéliard or knack work very well.

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Original Ecomely recipe.