For ➍750 g fresh sprouts, cut into quarters
800 g potatoes, cut into large chunks
3 onions, chopped
1 (or more) smoked sausage, cut into bite-size chunks
6 dl (fresh) chicken stock, sieved
4 sprigs fresh thyme & 4 bay leaves in a bouquet garni
butter
nutmeg
pepper & salt
Put a large casserole over medium heat. Melt a big nut of butter.
Add the onions. Stew until translucent.
After 2-3 m, add the sprouts. Stir regularly.
After 5 m, add the potatoes.
Moisten the mixture with the chicken stock.
Add the bouquet garni.
Add the meat to the hodgepodge. Put the lid on the pot. Let simmer for about 20 m over low heat.
Season with freshly grated nutmeg, black pepper and salt.
Serve hodgepodge in a deep plate. Eat with a spoon. Drink a strong blonde beer with it.
In a traditional recipe, the hutsepot would consist of several winter vegetables, a lot more meat, and would take a longer while to stew. This is a quick and simpler version, suitable for 4 people.
