Hutspot with Smoked Sausage (Dairy & Nut-Free)

Ingredients

• about 680 g Potatoes, peeled and diced
• about 450 g Carrots, peeled and diced
• 2 medium Onions, chopped
• about 450 g Smoked sausage (check label for allergens)
• 1 cup Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 whole Bay leaf

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (about 176.7°C / 175°C). Add the 2 chopped onions and cook, stirring occasionally, until they are softened and translucent, about 5 minutes.
2. 2Add the about 680 g of peeled and diced potatoes, the about 450 g of peeled and diced carrots, the 1 cup of vegetable broth, the 1 whole bay leaf, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper to the pot. Stir everything to combine.
3. 3Increase the heat to high and bring the contents of the pot to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking.
4. 4While the vegetables are simmering, place the about 450 g of smoked sausage in a separate skillet. Cook over medium-high heat (about 204.4°C / 200°C) for 8 to 10 minutes, turning the slices occasionally, until they are browned on both sides and heated through.
5. 5Once the vegetables are tender, carefully remove and discard the 1 whole bay leaf from the pot. Stir the stew to ensure everything is well combined.
6. 6Serve the hutspot hot. Ladle the stew into bowls and top with the browned slices of the about 450 g smoked sausage.

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