Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
For many people, October means Oktoberfest and, in addition to drinking beer, Oktoberfest means eating sausage. For many, that can also mean ending up with some extra bratwurst or sausages in the fridge.
This recipe is an easy, nutritious and delicious way to use up any extra bratwurst or sausage. The result is a tasty, easy to prepare stew that uses simple ingredients. All you need is some cabbage, carrots, celery, onions, some basic spices, a couple cans of beans, and a little chicken broth and you're ready to go.
This recipe makes enough stew to serve six to eight adults.
1 quart chicken broth
4 medium carrots, sliced thick
3 celery stalks, sliced thick
2 medium onions, chopped
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon salt
3 cups cabbage, chopped
2 cans great northern beans, or cannellini, rinsed and drained (15.5 ounces)
5 fully cooked gluten-free bratwurst links, cut into 3/4 inch slices
First, make sure the bratwurst or sausage in question is gluten-free. Niman Ranch and Johnsonville make gluten-free brats, and a number of sausage makers sell fresh gluten-free bratwurst online.
Second, bratwurst is the best sausage to use in this dish, though you can use practically any sausage you like.
In a large saucepan, combine the broth, carrots, celery, onion and seasonings.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add the cabbage; cover and cook for 10 minutes.
Stir in beans and bratwurst, and simmer 5 more minutes until heated.