Norwegian Sausage Vegetables Cotters Kettle Recipes

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COTTER'S KETTLE



Cotter's Kettle image

I love rutabagas! This vegetable is full of vitamins and minerals. It has the added plus of storing well. This dish is delicious served with a dark rye bread, potatoes and coarse grain mustard. This recipe was found on Sons of Norway website.

Provided by PaulaG

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup chicken stock
2 large carrots, scrubbed and sliced in 1/2 inch thick slices
1 large leek, sliced, including the green top
1 1/2 cups rutabagas, cubed
3/4 lb bratwursts or 3/4 lb kielbasa
salt and pepper

Steps:

  • Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender.
  • Remove the skin from sausage, cut in thick slices, and add to vegetables.
  • Adjust salt and pepper to taste and simmer covered for a few minutes.
  • Serve with coarse grain mustard, dark rye bread and boiled potatoes.

Nutrition Facts : Calories 352, Fat 25.8, SaturatedFat 8.7, Cholesterol 64.7, Sodium 845.1, Carbohydrate 15.4, Fiber 2.7, Sugar 6.5, Protein 14.5

NORWEGIAN SAUSAGE & VEGETABLES (COTTER'S KETTLE)



Norwegian Sausage & Vegetables (Cotter's Kettle) image

Make and share this Norwegian Sausage & Vegetables (Cotter's Kettle) recipe from Food.com.

Provided by FDADELKARIM

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup boiling water
1 small beef bouillon
2 large carrots, sliced
2 medium parsnips, diced
1 large leek, diced
1 large rutabaga, diced
1/2-3/4 lb bratwurst, sliced (other sausage can be substituted)
1 teaspoon dry mustard
salt and pepper, to taste

Steps:

  • Bring water to a boil then melt the bouillon in it.
  • Stir in the vegetables then simmer for 20 minutes.
  • Add remaining ingredients and let simmer for 5 minutes.

Nutrition Facts : Calories 259.3, Fat 17.1, SaturatedFat 5.8, Cholesterol 42, Sodium 668.6, Carbohydrate 17.6, Fiber 3.9, Sugar 5.2, Protein 9.3

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