Stall
intro
A hearty, rustic Bavarian one-pot stew known simply as 'Stall' for its roots as the signature dish of winter Christmas market stalls, loaded with spiced sausage, tender potatoes, and rich paprika broth.
Ingredients
Steps
Prep all ingredients
Slice 450g bratwurst into 2cm thick rounds, cut 600g unpeeled Yukon Gold potatoes into 2cm cubes, dice 1 large yellow onion, mince 3 garlic cloves, and press excess brine from 150g drained sauerkraut. Set all prepped items within easy reach for smooth cooking.
Sear the bratwurst
Heat 2 tablespoons neutral vegetable oil in a 5L heavy-bottomed Dutch oven over medium-high heat (175°C/350°F). Arrange sliced bratwurst in a single layer, cooking 3 minutes per side until deep golden brown on cut surfaces. Transfer seared sausage to a clean plate with tongs, leaving rendered fat in the pot.
Saute the aromatics
Reduce heat to medium (150°C/300°F), add diced onion to the rendered fat, and cook 4 minutes until soft and translucent. Stir in 2 tablespoons tomato paste, minced garlic, 2 tablespoons sweet paprika, and 1 teaspoon caraway seeds, toasting for 30 seconds until fragrant, taking care not to burn the spices.
Simmer the stew
Pour in 750ml beef broth, stirring firmly to scrape up all browned flavor bits from the pot bottom. Return seared sausage and cubed potatoes to the pot, bring to a gentle rolling boil, then reduce heat to low (120°C/250°F), cover, and simmer 20 minutes until potatoes are fork-tender.
Finish with sauerkraut
Uncover the pot, stir in the pressed sauerkraut, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Continue simmering uncovered for 5 minutes to warm the sauerkraut through and let the broth thicken slightly, tasting to adjust salt if needed.
Serve hot with toppings
Ladle the piping hot stew into deep serving bowls, top each portion with a 30g dollop of sour cream and a sprinkle of fresh chopped parsley. Serve immediately, with crusty rye bread on the side if desired.
Tips
2.Watch spices closely during the toasting step: paprika and garlic burn in as little as 10 seconds over high heat, leaving a harsh, bitter aftertaste that ruins the broth.
3.For an authentic market experience, serve the stew in thick paper cups with small wooden spoons, just like traditional Bavarian Christmas market vendors do for easy, on-the-go eating.
OMG this stew is such a game changer for cold weeknights! I was worried it’d be too fussy for a weeknight dinner but it was genuinely easy, done right at 50 minutes just like the recipe says. My three kids devoured two bowls each and asked when we’re having it again. I threw in an extra handful of egg noodles at the end and it was chef’s kiss. Perfect for our post-sledding dinner last night!
Made this after coming home from a winter hike in the Rockies and it hit SO hard. The savory, herby broth is exactly what I was craving after being out in the cold. It was super straightforward, even for someone like me who burns toast half the time. Will absolutely be adding this to my regular meal prep rotation for the winter months.
Tried this for our family Sunday dinner and everyone raved! I swapped the pork for smoked sausage since that’s what I had in the fridge and it still turned out incredible. It tastes just like the stew I had at a little Christmas market in Munich a few years back, total nostalgia bomb. 10/10 will make again.
Wait, has anyone tried making this with plant-based sausage? I’m vegetarian and would love to make this for my partner’s family holiday gathering, but I don’t want it to lack that deep, savory flavor the original is supposed to have. Any tips would be so appreciated!
Wait a second, does this stew freeze well? I’m obsessed with how easy it is (50 minutes, zero fancy skills? Sign me up) and want to make a double batch to stock my freezer for snow days. Also, can confirm, the flavor is exactly what I remember from the Bavarian stalls at the holiday market I visited in college — total warm hug in a bowl.