Friday, 9 January 2015

Sauerkraut and Turkey Sausage Stew

Foodie Friday 
The hint of caraway gives this stew a wonderful flavour
Growing up in a German Mennonite home sauerkraut was often on the menu and it brings back fond memories of Sunday night suppers in my family home.  This is a wonderful hearty stew that is not overpowered by the taste of sauerkraut rather it adds to the full rich flavour. We hope you enjoy this stew as much as we do.

  • 1 lb turkey sausage cut into bite size pieces
  • 6 medium potatoes peeled and cubed
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 3 carrots cubed
  • 1 cup chopped mushrooms
  • 4 celery stalks cubed
  • 6 cups vegetable broth (we use our homemade broth)
  • 2 cups sauerkraut drained and rinsed
  • 3 parsnips cubed
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1/2 cup quinoa
  • 2 Bay leaves 
  • 1 teaspoon Thyme
  • ½ teaspoon caraway seed
  • 1/2 teaspoon Turmeric
  • Salt and pepper to taste  


  1. chop and cube all your vegetables
  2. in a heavy stew pot add your turkey sausage, onion, garlic and mushrooms allow these to saute on medium high heat until the onions are clear
  3. add your vegetable broth
  4. add all other ingredients and cook on medium heat for 40 minutes
  5. remove bay leaves and add the quinoa and cook for another 15 minutes

Serves 8 @ approximately 203 calories per serving

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls

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