Westphalian Mettendook
Westphalian Mettendook, a cherished dish from the Westphalia region of Germany, is a savory smoked sausage stew that brings warmth to the table. Known for its rich flavors and appealing textures, this dish serves as a reminder of Germany's northern culinary traditions. Often enjoyed during the cold months, Mettendook captures the essence of rustic home cooking with every savory bite.
Historical Background
The dish has its roots in the pastoral landscapes of Westphalia, where sausages, known as Mettenden, are staples. The sausages are traditionally smoked over beechwood, which imparts a distinct and deep flavor profile. Over generations, locals have incorporated these sausages into various hearty dishes, creating meals that are both satisfying and flavorful. A cultural symbol of communal and family gatherings, Mettendook is steeped in history and tradition.
Ingredients
- Westphalian Mettenden – 500g, cut into thick slices
- Potatoes – 800g, peeled and diced
- Carrots – 3 large, peeled and sliced
- Onions – 2 medium, chopped
- Garlic – 2 cloves, minced
- Bay Leaves – 2
- Chicken Broth – 1 liter
- Thyme – 1 teaspoon, dried
- Salt – to taste
- Black Pepper – to taste
- Vegetable Oil – 2 tablespoons
- Parsley – Fresh, chopped for garnish
Preparation
Step 1: Prepare the Ingredients
Begin by gathering all necessary ingredients. Slice the Westphalian Mettenden into thick rounds. Peel and dice the potatoes, slice the carrots, and chop the onions. Mince the garlic cloves. This mise en place will streamline the cooking process.
Step 2: Sauté
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent and aromatic. This should take about 5 minutes.
Step 3: Brown the Mettenden
Add the sliced Mettenden to the pot. Cook for an additional 5 minutes, stirring occasionally, until the sausages start to brown slightly. This will enhance the flavors and add richness to the stew.
Step 4: Simmer the Stew
Pour the chicken broth into the pot, followed by the potatoes, carrots, bay leaves, and thyme. Stir gently to combine. Season with salt and black pepper according to taste.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 40-45 minutes, or until the potatoes and carrots are tender.
Step 5: Adjust Seasoning
Before serving, taste the stew and adjust seasoning. Add more salt or pepper if necessary. Remove the bay leaves from the pot.
Serving Suggestions
Ladle the steaming Westphalian Mettendook into bowls. Garnish each serving with freshly chopped parsley. Serve with a side of crusty bread for dipping, which perfectly complements the rich and smoky flavors of the stew.
How to Enjoy
This robust and flavorful stew is ideal for chilly evenings and pairs wonderfully with a full-bodied beer or a glass of red wine. For an authentic German experience, enjoy your Mettendook with friends and family around a cozy table, sharing stories and laughter.