There are legendary dishes and there is pot stew, the food in the fields dish with origins in the cauldron tradition and even further back in the first bronze pots of antiquity – the brunzin – a name still in existence in some food cultures to describe the dish.
Generally a pot stew contains meat, vegetables and aromatics in the form of herbs and spices. With the advent of the sausage tradition, the pot stew got a new definition, seen in those food cultures where sausages of all shapes and sizes define the method.
The sausages that go into an eintöpf are hard sausages – cold smoked or cured for a long time to produce a depth of flavour that will emerge in the medium of the stew. There are so many variations of eintöpf with würst it is impossible to say if there is a defintive version. This is our interpretation, based on the traditional pot stews of yesteryear.
- 1 litre vegetable broth, lukewarm
- 6 mettwürst (beef-pork sausages), sliced
- 600 g potatoes, cubed small
- 300 carrots, cubed small
- 300 g fresh broad beans / fresh green beans
- 250 g onion, chopped
- 60 g tomato paste
- 5 garlic cloves, minced
- 3 tbsp olive oil
- 5 g black pepper
- 5 g salt
- 1 tbsp dried marjoram
- 1 tbsp fresh sage, chopped
Sauté garlic and onion over a medium heat in a large pot for 15 minutes. Add tomato paste, cook for a couple of minutes, then add the broth and seasonings. Add the beans, carrots, potatoes, sausages and herbs. Cover and cook over a low heat for 90 minutes.