Bayerischer Würsteltopf



Germans like to layer meats and vegetables in a pot and leave them to cook. Not all their hot pots are all-day affairs, however. This one, a hearty main dish, is ready to serve in half an hour. Most of its liquid cooks away, so this is actually a mélange of broth-poached vegetables and sausage.


  • 1 pound cabage (cored and sliced 1/2-inch thick)
  • 2 carrots (medium-sized carrots, peeled and sliced 1/4-inch thick)
  • 6 ounces green beans (tipped and snapped into 1-inch lengths)
  • 1 pound potatoes (Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes)
  • 2 coups green peas (shelled fresh green peas or frozen green peas (do not thaw))
  • 3 coups beef broth (rich beef broth (preferably homemade))
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper (freshly ground)
  • 1/8 teaspoon nutmeg (freshly ground)
  • 1 teaspoon caraway seeds
  • 1 teaspoon marjoram (dried leaf marjoram, crumbled)
  • 3/4 pound knockwurst or kielbasa (sliced 1/4-inch-thick)
  • 2 tablespoons parsley (coarsely chopped flat-leaf)


  1. Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot)....
  2. Get the full instructions at Charcuteriefrick
Bayerischer Würsteltopf

Rate This Recipe!

Main Dish
Recipe Yields: