Name: Sausage Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 pcs floury potato; 0.5 pcs onion; 2 pcs carrot; 2 slices swede (rutabaga); 1 pcs parsley root, diced; 8 dl water; 2 pcs beef bouillon cube; 300 g pork sausage; 0.5 tsp salt; 0.25 tsp pepper; 2 tbsp flat-leaf parsley, chopped

UntrainedChef

Tips from the kitchen

Cut the potatoes a touch smaller than the rest of the veg. They break down and thicken the broth a little, which is what you want. Floury potatoes are the right pick here, not waxy ones.
Two bouillon cubes in 8 dl water is salty enough on its own, so go easy with the half teaspoon of salt at first. Taste after the sausage goes in and add more only if it needs it.
Peeling the sausage skin off matters. Slice each one lengthwise and the casing comes off in one piece. Skip it and you get rubbery bits floating around.
Don't dump the sausage in too early. It only needs to heat through, and if it boils hard for ages it goes tough. Add it once the potatoes are starting to fall apart.
Save the parsley for the very end. Stir it in off the heat or scatter it on each bowl, otherwise it turns dull and loses the fresh bite.

Ways to vary it

If you want a smoky version, swap half the pork sausage for a smoked sausage like a Norwegian medisterpølse or even a kielbasa. Just slice it the same size.
A handful of frozen peas thrown in for the last couple of minutes adds a bit of colour and sweetness, if you've got picky eaters who want something green.
Parsley root can be hard to find. Leaving it out is fine, or you can use a small parsnip instead for a similar earthy note.

Storage & leftovers

Keeps in the fridge for up to 3 days in a covered container. It freezes okay, though the potatoes go a little grainy once thawed, so I usually eat it fresh. Reheat gently on the stove with a splash of water, since it thickens up as it sits.

What to serve with it

Good bread and butter is all you need to mop up the broth. A spoonful of mustard or some lingonberry jam on the side fits the Norwegian feel.

By Untrained ChefPublished 14 June 2026

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