Chorizo, Bratwurst, & Lentil Stew

Chorizo, Bratwurst, & Lentil Stew

By February 21, 2012

This is a super-hearty, satisfying winter dish. Really easy to make and definitely sticks to the ribs.



Heat a tablespoon of olive oil in a very large saucepan or dutch oven (something big with a lid) over medium-high heat. Add chorizo and bratwurst and brown (5 minutes). Remove sausage from pan and set on plate, keeping the released sausage juice in the pan.

Add the onion and sauté until soft. Add poblanos and red peppers and sauté until they're soft too. Add white wine to deglaze the plan, scraping up any bits of browned sausage or onion off of the pan. The wine should get absorbed pretty quickly - you don't want the pan to be dry, but you shouldn't have standing liquid in the bottom.

Add bok choy, broth, Essence, cinnamon, and lentils to the pan. Mix well then cover and cook until the bok choy is soft, 15-20 minutes. Be sure to stir the stew every 5 minutes or so to make sure the lentils get done and then re-cover. The stew will be done when the bok choy is soft and the lentils have softened into sort of a pasty consistency.

Serve immediately or store and let the flavors mix -- like most stews, the flavors just get better on this as the stew sits and all the ingredients mingle.

Photo by formalfallacy




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One Response to Chorizo, Bratwurst, & Lentil Stew

  1. Brandon

    Wife and I are making this as I’m typing and we’ve run into quite a few issues.

    1) We had to double the liquid in order to even have a chance of cooking the lentils and not to burn the veg.
    2) No where in the recipe does it say to add the sausage back in. Is that on purpose or just an oversight?
    3) How am I to cut chorizo into slices when it’s super ground and doesn’t come in a casing like brats?
    4) It takes way longer than 20 minutes to cook lentils. We cooked it for about an extra half hour and the lentils are still al dente (which I like instead of mushy).
    5) The cinnamon is far too strong. Probably will halve the amount for next time.
    6) We added a tsp of salt and my wife says it’s too salty but I say it’s not salted enough. (We compromised and I’ll just salt my own bowl.)
    7) Would’ve preferred using various spices rather than a pre-made “Emeril’s Essence” which just sounds ribald!

    That being said though, the rest of the recipe seems like a good structure. Just doesn’t seem like the author ever made this in real life before. FYI we cooked this in a 7 quart enameled cast iron pot.

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