Sausage Stew (Eintopf mit Würstchen)

Hearty German sausage stew with cabbage, carrots, and potatoes in a blue casserole dish, topped with parsley.

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Sausage Stew (Eintopf mit Würstchen)

A hearty German sausage stew with cabbage, carrots, and potatoes — slow-cooked in a rich broth for that true “Oma’s kitchen” comfort. Perfect for chilly days and loved by both kids and adults.

Course Main Course

Cuisine German

Keyword German stew, sausage stew, cabbage soup, winter comfort food, Oma’s recipe, one-pot meal, hearty dinner, traditional German, smoked sausage, homemade stew

Prep Time 20

Cook Time 2 40

Total Time 3

Servings

Calories 2346kcal

Ingredients

3 carrots
2 small parsley roots
1 clove garlic
1 clove
1 onion
½ head white cabbage
100 g streaky smoked bacon
1 bunch herbs parsley, bay leaf, thyme
Salt and pepper
4 potatoes
4 sausages
1 tbsp chopped parsley

Instructions

1️⃣ Peel carrots, parsley roots, garlic and onion.

Clean the cabbage and cut into finger-wide strips.
Stud the onion with the clove.

2️⃣ Bring 1½ litres of water to the boil in a casserole.

Add the bacon and simmer gently for 5 minutes, skimming off any foam.

3️⃣ Add the onion, garlic, herbs, carrots, parsley roots and cabbage to the broth.

Season with salt and pepper, cover, and simmer gently for 1½ hours.

4️⃣ Peel and quarter the potatoes.

Halve the sausages lengthwise and cut into pieces.
Add both to the pot and simmer for another hour.

5️⃣ Remove the herb bundle.

Sprinkle with chopped parsley and serve directly from the pot.

Notes

Grandma’s Secret Tip

Grandma never insisted on one type of sausage — she simply chose what looked best at the butcher’s counter!
Wieners or Frankfurt sausages, beef sausage, or Lyoner (cut in halves and slices) all work beautifully.
For a heartier version, Grandma sometimes added Polish or smoked Mettenden sausages.

Nutrition