Sausage and Vegetable Pot Pie

 

 

 

 

 

 

 

Ingredients :

4 smoked sausages (or Morteau sausages)
1/2 kale, cut into strips
4 potatoes, peeled and cut into large pieces
4 carrots, peeled and cut into pieces
1 onion, chopped
2 cloves of garlic, minced
1 garnished bouquet (thyme, bay, parsley)
1.5 liters of vegetable or poultry broth
Salt and pepper to taste
Fresh parsley, chopped for garnish

Instructions :

Preparation of sausages: In a large saucepan, heat a little oil. Brown the sausages for a few minutes so that they get color. Remove them and put them away
Vegetable cooking: In the same pot, add the onion and stir until translucent. Then add the garlic, cabbage, carrots and potatoes, and simmer a few minutes to begin to soften slightly.
Adding broth and seasonings: Put the sausages back in the crockpot. Pour the broth to cover the vegetables and sausages. Add the garnished bouquet, then salt and pepper to your liking.
Slow Cooker: Cover the skillet and simmer on low heat for about 45 minutes to 1 hour, until the vegetables are tender and the sausages have released their flavor in the broth.
Finish and service: remove the garnished bouquet. Taste and adjust seasoning if necessary. Sprinkled fresh parsley before serving.
Service: Serve the hot pot in hollow plates with a lump of broth. This dish is delicious with fresh bread to enjoy the broth.
Tip:
For a smokey taste, you can use lardons or pieces of lard in addition to sausages.