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  1. Prepare the Brussels sprouts by removing the outer leaves, trimming the stems, and washing the sprouts.
  2. Peel the potatoes and cut them into 1-inch cubes.
  3. Slice the Kabanossi sausage into 1/2-inch thick rounds.
  4. In a large pot, combine the cubed potatoes, prepared Brussels sprouts, and sliced Kabanossi.
  5. Pour the tomato broth over the ingredients in the pot, making sure they are fully submerged.
  6. Bring the stew to a boil over high heat, then reduce the heat to medium and let it simmer for about 20-25 minutes, or until the Brussels sprouts and potatoes are fork-tender.
  7. While the stew is cooking, preheat your oven to 200°C (392°F) and slice the pumpkin ciabatta into 1-inch thick pieces. Toast in the oven for 5-10 minutes, or until slightly crispy and golden brown.
  8. Check the stew for seasoning, and add salt and pepper to taste.
  9. Ladle the stew into serving bowls.
  10. Place a dollop of sour cream on top of each serving.
  11. Serve each bowl with a piece of the toasted pumpkin ciabatta on the side.

*Note: The recipe is based on general instructions as specific quantities and detailed cooking steps were not provided in the original text.*


  • Marion

    Eigentlich kennen wir uns nur vom säen... GARDEN I FOOD I NATURE I DIY I INTERIEUR 🇩🇪

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