Norwegian sausage and potato stew v1.0
Potatoes, sausages and root vegetables in chicken stock. For a thicker stew, use floury potatoes, thin potato shavings or a little instant mashed potato powder.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Norwegian sausage and potato stew v1.0
4 people · About 50–60 minutes
Equipment: Roomy casserole
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
For the pot
- 1,000 g potatoes, e.g. Beate; replace a couple with floury potatoes such as Kerrs Pink or Pimpernel to thicken the stew
- 600–800 g sausages
- 3–4 carrots
- 1 large onion
- ½ leek
- 2–3 celery stalks
- 1½ l stock/bouillon – we recommend chicken stock or prepared chicken bouillon
- 1–2 bay leaves
- A little thyme
- Butter for frying
- 2 tsp vegetable soup stock powder, approximately; adjust near the end
- Salt and freshly ground black pepper to taste
- Fresh parsley to serve
Allergens: Celery and milk if butter is used. Check sausages, stock and stock powder for other allergens. Also check any instant mashed potato powder for milk and other allergens.
Method
Prepare the vegetables
Peel the potatoes and carrots. Dice most of them into pieces about 2 cm across. Include a couple of floury potatoes if you like. For the potato-shaving method, use a cheese slicer to shave 1–2 of the potatoes into thin flakes instead of dicing them. Finely chop the onion and celery and cut the leek and sausages into pieces.
Soften the onion
Gently cook onion and celery in butter until the onion is translucent.
Cook the vegetables
Add the potatoes, any potato shavings, carrots, stock/bouillon, bay leaves and a little thyme. Simmer for about 15–20 minutes until the potatoes begin to soften. Floury potatoes or thin shavings will gradually break down and help thicken the stew; stir gently occasionally.
Add leek and sausages
Add leek and sausages and simmer for another 5–10 minutes until vegetables are tender and sausages are hot throughout.
Add body and flavour
Check the thickness once the potatoes are fully tender. Floury potatoes or thin shavings may have provided enough body already; mash a few potato pieces if needed. As a shortcut, stir in about ⅙ of a packet of instant mashed potato powder for the base recipe instead. Add it gradually and allow it to hydrate according to the packet instructions before adding more. Adjust with vegetable stock powder near the end, tasting for salt. Season with pepper and salt if needed. Remove the bay leaves and finish with fresh parsley.
https://sapidus.no/en/oppskrifter/polselapskaus
About portions and timing
Cuisine: Norwegian
Estimated timing: about 20 min preparation · about 35 min cooking. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Peel the potatoes and carrots. Dice most of them into pieces about 2 cm across. Include a couple of floury potatoes if you like. For the potato-shaving method, use a cheese slicer to shave 1–2 of the potatoes into thin flakes instead of dicing them. Finely chop the onion and celery and cut the leek and sausages into pieces.
Gently cook onion and celery in butter until the onion is translucent.
Add the potatoes, any potato shavings, carrots, stock/bouillon, bay leaves and a little thyme. Simmer for about 15–20 minutes until the potatoes begin to soften. Floury potatoes or thin shavings will gradually break down and help thicken the stew; stir gently occasionally.
Add leek and sausages and simmer for another 5–10 minutes until vegetables are tender and sausages are hot throughout.
Check the thickness once the potatoes are fully tender. Floury potatoes or thin shavings may have provided enough body already; mash a few potato pieces if needed. As a shortcut, stir in about ⅙ of a packet of instant mashed potato powder for the base recipe instead. Add it gradually and allow it to hydrate according to the packet instructions before adding more. Adjust with vegetable stock powder near the end, tasting for salt. Season with pepper and salt if needed. Remove the bay leaves and finish with fresh parsley.
Get to know the spices in this dish
About this version
Home-tested with great success. The base recipe serves 4–6 with 1.5 litres of liquid; scaling uses 4 as its starting point. We recommend chicken stock or prepared chicken bouillon. Adjust with vegetable stock powder near the end, depending on how salty the stock is.
Good to know before you cook
Choose one thickening method
Include a couple of floury potatoes, such as Kerrs Pink or Pimpernel, alongside e.g. Beate within the total potato quantity. Alternatively, shave 1–2 potatoes with a cheese slicer and add the thin flakes at the start so they break down more easily. You can also use about ⅙ of a packet of instant mashed potato powder near the end. There is no need to use all the methods together.
Instant mashed potato powder: add gradually
About ⅙ of a packet applies to the base recipe with 1.5 litres of liquid. Packet sizes and thickening strength vary, so start with a little and adjust to your preferred consistency. Check the powder for milk and other allergens.