Norwegian sausage and vegetables stew

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: Main course

Cuisine: Norwegian

Norwegian sausage and vegetables stew


  • 4 vegan sausages
  • 1 onion
  • 1 parsnip
  • 1/4 rutabaga
  • 1 large carrot
  • 1 yellow beetroot
  • 1 pink beetroot
  • 1 1/2 cups of steamed or boiled Brussel sprouts
  • 2 cups of steamed or boiled mange tout
  • 1 can peeled tomatoes (or tomato sauce)
  • 1 can of sweet corn
  • Fresh thyme
  • 1/2 teaspoon oregano
  • 2 teaspoons paprika
  • 1 teaspoon of veggie bouillon
  • 1 teaspoon garlic powder or 3 garlic cloves
  • a pinch of nutmeg
  • Salt and pepper to taste
  • 1/3 cup of water (more if needed)
  • oil for frying


  1. Dice all the vegetables (except the mange tout, the corn, and the Brussels sprouts) on a 1/2 inch size cubes, reserve.
  2. Add the olive oil to a pot, add the onions, sauté for 4 minutes on medium heat, add the remainder of the vegetables except from the cooked Brussel sprouts and the cooked mangetout, stir for 2 minutes more, add the water, the veggie bouillon, oregano, nutmeg, salt and pepper, paprika, garlic powder, fresh thyme, water, the tomatoes, the corn and let it cook for 15 minutes, on medium-low heat, stirring occasionally.
  3. Meanwhile, brown your vegan sausages in a skillet with hot foil until they are thoroughly cooked and golden brown. Slice them when they are done.
  4. After 15 minutes, add the mange tout and the Brussel sprouts, stir for 1 minute, add the pøslegryte to a serving plate and add the sliced vegan sausage on top. Serve it with roasted, boiled or mashed potatoes. Enjoy!