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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a roomy pot, or heat oil. | 2. Fry the onion, chopped leeks, garlic and rosemary over medium heat, stirring a few times, for about 5 or 6 minutes. | 3. Add the broth, white wine and potatoes. Bring to a boil, and season with salt and pepper, and bring back to a boil. | 4. Add the whole sausage(s) by putting it on the vegetables. Cover the pot, turn heat to low, and let simmer gently for 45 minutes. | 5. (If there is too much liquid towards the end of cooking time, take off the lid and boil off some of the liquid). | 6. Serving suggestion: it is usually served with the sausages on top of the stew. Also, you might want to use more than one type of sausage, or more than the weight suggested here. This is an individual choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				-	-	-	-
onion	1		medium sliced	64.0	14.944	1.76	0.16
leek	1		chopped	54.29	12.5935	1.335	0.267
garlic clove	2		chopped	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
chicken broth	200			15624.0	378.0	2227.68	524.16
white wine	100			-	-	-	-
potato	500	ounces	cut	10914.5546	2479.1631	290.5823	12.7573
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	coarse-ground	2.8865	0.7354	0.1195	0.0375
pork sausage	500			523899.8104	0.0	33906.07	42093.422

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.