This simple beer and sausage stew is the perfect dinner to warm you up during the chilly months of the year!
- 1 tbsp olive oil
- 1 14 ounce package sausage of choice (beer brat recommended), cut into bite-size slices
- 1 onion, sliced into thin semi-circles
- 1 1/2 cups shredded cabbage
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground caraway seeds
- 1/4 tsp salt
- 1 tsp minced garlic
- 1 cup lager, pale ale, or other relatively light beer
- 2 russet potatoes, peeled and cubed to bite-size pieces
- 2 ½ cups chicken stock
- 1 tbsp apple cider vinegar
- 1 tbsp flat-leaf parsley, chopped
Heat olive oil in a large pot or dutch oven over medium-high heat. Add the sliced sausage and allow the slices to caramelize and brown in the oil for about 4-5 minutes.
Once the sausage is browned, add the sliced onions and stir. Allow the onions to caramelize with the sausage for another 5-10 minutes, until golden-brown and softened.
When onions are caramelized, add the sliced cabbage, stir to combine, and allow the cabbage to soften for about 3-5 minutes.
Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and salt.
Add the garlic and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine. Allow the beer to reduce for about 3 minutes.
Add the cubed potatoes and the chicken stock. Allow the mixture to come to a boil then reduce heat to medium-low to simmer for about 40 minutes. Cover leaving a crack for steam with a lid.
Finish the stew by stirring in the apple cider vinegar and parsley.
Serve in large bowls with hearty bread and additional parsley to garnish.