Name: German One Pot Eintopf With Sausage
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 300 g csabai sausage; 80 g smoked bacon; 1 pc onion; 2 pcs garlic; oil; 500 g potatoes; 150 g carrot; 100 g celeriac; 1 pc leek; 240 g white beans; 800 ml beef broth; 400 ml water; 1 tablespoon sweet paprika; 1 tablespoon marjoram; 1 tablespoon caraway; 2 pcs bay leaves; salt; ground pepper; parsley; 4 slices bread

Step by step process

Prepare the ingredients

1
For eintopf with sausage, first cut the bacon into cubes and the sausage into slices. Finely chop the onion and garlic. Peel the potatoes, carrot and celeriac, then cut them into cubes about 1.5 cm across. Halve the leek lengthwise, slice it into rings and rinse it well to remove any grit.
TIP:
Use a sharp knife, chill the onion for a moment, and slice it under cold running water, or with brief pauses. These steps will make slicing easier and reduce tearing.
2
Drain the white beans from the can and rinse them under cold water. If you use dried beans, soak them overnight and cook them until soft first.

Cook in one pot

3
Heat a little oil in a large pot and fry the bacon until it releases its fat. Add the onion and leek, then cook until translucent. Stir in the garlic and ground sweet paprika, then saute briefly away from direct heat so the paprika does not turn bitter.
TIP:
Sauté bacon and onion over medium heat until golden for crispiness. Add butter only at the end to prevent it from turning bitter and to give the dish a delicate shine.
4
Add the sausage slices and fry them for a moment to release their smoky flavor. Tip in the potatoes, carrot and celeriac, then stir everything together well.
5
Pour in the beef broth and water. Add the bay leaf, caraway and marjoram, then bring to a boil. Lower the heat and simmer covered for about 30 minutes, until the potatoes and root vegetables soften.
6
Stir in the drained beans and let them cook for another 10 minutes so the flavors blend. Finally season with salt and freshly ground pepper, adding a pinch of marjoram if needed.

Serving

7
Ladle the finished dish into deep bowls and sprinkle with chopped parsley. Serve with fresh bread. It tastes best the next day, when the flavors deepen even more.