Simple Way to Prepare Favorite Warming Vegetable and Sausage Pot-Au-Feu

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The ingredients needed to make Warming Vegetable and Sausage Pot-Au-Feu:

1. Make ready 4 to 8 Wiener sausages or any other sausages for boiling
2. Prepare 1 Water
3. Make ready 1 to 2 Consomme cube
4. Prepare 1 pinch ★ Garlic powder
5. Make ready 1 pinch ★ Coarsely ground black pepper
6. Take 1 ★ Salt
7. Get 3 to 4 ★ Peppercorns (optional)
8. Get 1 leaf ★Bay leaves (optional)
9. Get 1 Mustard
10. Get Vegetables:
11. Make ready 2 Potatoes
12. Prepare 2/3 Carrots
13. Make ready 1 Onion
14. Prepare 1/4 Cabbage
15. Prepare 4 to 6 Mushrooms
16. Make ready 1 Tomato

Pot-au-feu means "pot on the fire" but the name refers to a hearty, family-style French dish of meat. Directions for Chicken, sausage and vegetable pot-au-feu. Skim fat from broth (gravy strainer works well). Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot.

Steps to make Warming Vegetable and Sausage Pot-Au-Feu:

1. Heat some water and soup stock cubes in a pot.
2. If the sausages are long, cut into bite-sized pieces. Chop the vegetables in slightly large pieces. (It's better to chop the cabbage into wedges as seen above.)
3. When the pot is simmering, add vegetables starting from ones that are harder to cook. Add the ★ ingredients and simmer until the vegetables become soft.
4. Add the sausages and vegetables that are easier to cook (cabbage and tomato). Simmer briefly and it's done. Serve with mustard.
5. Also try my "Salt Pot-Au-Few with Lots of Vegetables and Chicken". - - https://cookpad.com/us/recipes/169316-vegetable-and-chicken-pot-au-feu
6. Also enjoy the pleasantly tart taste of the tomatoes in my "Tomato Pot-Au-Few for Spring and Summer".

Skim fat from broth (gravy strainer works well). Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot. In the old days before homes had modern heating systems, a pot au feu was kept on the fire during the cold winter months. Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish.

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