Bratwurst Stew (Wisconsin)

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings.

1¾ lbs potatoes, peeled and cubed (~ 4 medium)
2 medium carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 lbs bratwurst links, uncooked
½ cup chicken broth
1 tsp. sea salt
1 tsp. dried basil
½ tsp. black pepper, freshly cracked
2 cups half-and-half cream
1 Tbsp. cornstarch
3 Tbsp. water, cold

Place first five ingredients in a 5 qt slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top.

Cook, covered, on LOW until sausage is cooked through and vegetables are tender, 6-7 hours. Remove sausages from slow cooker; cut into 1” slices. Return sausages to potato mixture; stir in cream.

Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

Makes 8 servings.