Hearty Vegetable Stew with Sausages
by Sylvia Maria Falbesoner · Trained cook from Matrei am Brenner, Tyrol
Every recipe cooked, filmed & photographed myself · Published on
Hearty, warming, and full of vitamins: My vegetable stew with Wiener sausages is the perfect treat for food lovers! With fresh carrots, potatoes, and leeks, we create a nutritious meal that becomes wonderfully creamy with a dollop of crème fraîche. A pinch of nutmeg and paprika provide the necessary spice and depth. A classic recipe that is ready in 30 minutes and proves that simple home-style cooking is often the best. A true soul warmer for young and old!
▶ Watch on YouTube Switch the audio to your language there
The key technique in the video at minute 0:36 .
This vegetable stew is hearty home-style cooking, like what often makes it to my table in Tyrol. Carrots, leeks, and potatoes are cooked until soft, made creamy with crème fraîche, and combined with a few Wiener sausages into a hearty, filling stew. A simple dish that requires few ingredients and the whole family loves.
Ingredients
(4 servings)- 3 carrots
- 3 potatoes
- 1 leek
- 2 cups water
- 2 tbsp crème fraîche
- starch (for thickening)
- 1 tsp salt
- 3 paprika peppers
- ½ tsp nutmeg
- Wiener sausages
Nutrition facts
Traffic-light rating (per 100 g)
- Fat 8.7 g · medium
- Saturated fat 3.3 g · medium
- Sugar 1.0 g · low
- Salt 1.1 g · medium
per 1 serving (approx. 440 g) · share of daily reference intake
- Energy 537 kcal 27 %
- Fat 38 g 54 %
- Saturated fat 15 g 75 %
- Sugar 4.3 g 5 %
- Salt 4.64 g 77 %
| Nutrient | per 100 g | per 1 serving (approx. 440 g) |
|---|---|---|
| Energy | 510 kJ / 122 kcal | 2,250 kJ / 537 kcal |
| Fat | 8.7 g | 38 g |
| of which saturates | 3.3 g | 15 g |
| Carbohydrates | 5.9 g | 26 g |
| of which sugars | 1.0 g | 4.3 g |
| Fiber | 0.9 g | 3.8 g |
| Protein | 5.0 g | 22 g |
| Salt | 1.05 g | 4.64 g |
| Bread units (BE) | 0.5 | 2.2 |
| Carb units (KE) | 0.6 | 2.6 |
Nutrition calculator
Calculated from USDA nutrient data (FoodData Central, SR Legacy). Values per 100 g refer to the weight of the ingredients. Guide values – they can vary depending on ingredients and preparation. Traffic light based on the UK Food Standards Agency (FSA) thresholds (per 100 g); daily reference intake = average adult (8,400 kJ/2,000 kcal). BE (bread unit) = 12 g, KE (carb unit) = 10 g carbohydrates – common for diabetics in Europe.
Instructions
Tap a timestamp to jump directly to that part of the video.
- 1
Dice carrots
First, I peel the carrots and cut them into even cubes on the cutting board. Equal-sized pieces cook evenly later – that is half the secret to a good stew.
▶ In the video at 0:06
- 2
Cut leek into rings
I cut the cleaned leek into thin rings and put the already diced carrots into the pot. Wash the leeks thoroughly beforehand, as dirt can get trapped between the rings.
▶ In the video at 0:36
- 3
Dice potatoes
Now cut the peeled potatoes into cubes, about the same size as the carrots. The vegetables that are already cut also go into the pot so that everything softens together later.
▶ In the video at 1:05
- 4
Season and cook
Cover the vegetables with water and season with salt, a pinch of nutmeg, and some paprika to taste. Bring to a boil and simmer over medium heat until the potatoes and carrots are tender – this takes about 15 to 20 minutes.
▶ In the video at 1:34
- 5
Stir in crème fraîche
When the vegetables are soft, I carefully stir in two tablespoons of crème fraîche. This makes the stew nice and creamy and gives it a mild, rounded note.
▶ In the video at 1:47
- 6
Thicken with starch
For a bit more binding, I mix one heaped teaspoon of starch with cold water until smooth and add it with a whisk. Always stir into the boiling stew; then the starch binds evenly and there are no lumps.
▶ In the video at 1:54
- 7
Heat sausages
Finally, I place the Wiener sausages in the hot stew and let them soak for a few minutes. The sausages should get really hot – not just lukewarm, but heated through.
▶ In the video at 2:08
Equipment
⚠️ Allergens
Contains: Milk/lactose · Celery
The crème fraîche contains milk; broth and spice mixes may contain celery.
Determined from the ingredients (14 major allergens under EU Food Information Regulation). Always check the labels of the products you buy too – recipes and traces can vary.
🛡️ Safe to enjoy
- Heat the Wiener sausages thoroughly in the hot stew at the end; do not serve just lukewarm.
- Cook potatoes and carrots until soft before adding crème fraîche and starch.
- Let leftovers cool quickly and put them in the refrigerator within two hours.
- Ensure reheated portions get really hot again, especially because of the sausages.
Safety information based on Austrian food code/AGES · reviewed by Sylvia.
Mise en place — before you start
- ✓Peel carrots and potatoes; trim and wash the leek.
- ✓Cut vegetables into equal-sized cubes or rings.
- ✓Prepare crème fraîche and sausages.
- ✓Mix starch with a little cold water until smooth.
👩🍳 Sylvia's pro tip:I let the finished stew sit briefly with the lid on after seasoning – this blends the flavors of leek, nutmeg, and crème fraîche much more harmoniously than serving immediately.
Make it vegetarian, vegan & more
- Vegetarian
- Omit the Wiener sausages or replace them with plant-based sausages to make the stew vegetarian.
- Vegan
- Replace sausages with a plant-based version and crème fraîche with a plant-based sour cream alternative, cooking with vegetable broth.
- Gluten-free
- Use gluten-free sausages and thicken with pure starch (corn/potato).
- Lactose-free
- Replace crème fraîche with a lactose-free version or plant-based alternative.
Using leftovers
The stew often tastes even better the next day because the flavors have developed.
👩🍳 Pro tips
- Cut vegetables into equal-sized cubes so everything cooks evenly.
- Wash the leek well before cutting – dirt often sits between the rings.
- Use vegetable or chicken broth instead of water for more flavor.
- Always mix the starch with cold water before adding to the boiling stew to avoid lumps.
- A pinch of freshly grated nutmeg rounds off the vegetables beautifully.
❌ Common mistakes — and how to avoid them
- Adding starch directly into the water instead of mixing it first will cause lumps.
- Stir in crème fraîche at a rolling boil, which may cause it to curdle; better to stir in at medium heat.
- Do not cook the sausages for too long until they burst – they should only be heated through.
🧊 Storage & shelf life
The stew keeps well in the refrigerator covered for two to three days. Re-boil thoroughly before serving.
🔄 Ingredient substitutions
- Replace leek with a stalk of celery or an onion.
- Swap Wiener sausages for Frankfurters, bratwurst, or a plant-based sausage.
- Replace crème fraîche with sour cream or a splash of heavy cream.
🍽️ Goes well with
- Fresh farmhouse bread or a piece of rye bread
- A dollop of mustard or horseradish for the sausages
- Chopped flat-leaf parsley for sprinkling
Done! How did it turn out?
Share your result and ask your questions right under the video — that's where the community and I reply fastest.
