Grandma cooked Brussels sprout stew, which warms the soul.

That sounds absolutely wonderful and comforting! Brussels Sprout Stew (often made with sausage, bacon, or smoked ham, and a creamy potato base) is a perfect example of soul-warming, traditional, hearty cooking. It transforms the often-misunderstood Brussels sprout into a tender, savory delight.

Here is a recipe for a rich and comforting Grandma’s style Brussels Sprout and Smoked Sausage Stew, designed to truly warm the soul:

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🍲 Grandma’s Soul-Warming Brussels Sprout Stew

This stew is creamy, smoky, and packed with flavor, making it a perfect winter meal.

🛒 Ingredients

Category	Item	Quantity	Notes
Aromatics	Yellow Onion, diced	1 large
Meat	Smoked Sausage (e.g., Kielbasa, Andouille)	1 lb (450g)	Sliced into $1/2$-inch rounds.
Vegetables	Brussels Sprouts	1.5 lbs (680g)	Halved or quartered (depending on size).
Vegetables	Yukon Gold Potatoes, cubed	3 medium	They hold their shape well.
Liquid Base	Chicken or Vegetable Broth	4 cups	Low sodium preferred.
Creaminess	Heavy Cream or Evaporated Milk	1/2 cup	Added at the end.
Flavor	Garlic, minced	3 cloves
Flavor	Dried Thyme	1 tsp	Essential for a savory stew.
Fat	Butter or Olive Oil	2 Tbsp
Seasoning	Salt and Black Pepper	To taste

👩‍🍳 Instructions

1. Sauté Sausage and Aromatics (10 minutes)

1. In a large Dutch oven or soup pot, melt the butter over medium heat.
2. Add the sliced smoked sausage and cook until lightly browned and crispy. Remove the sausage and set aside, leaving the fat in the pot.
3. Add the diced onion to the pot and sauté for 5 minutes until softened.
4. Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant.

2. Build the Broth Base (25 minutes)

1. Add the cubed potatoes to the pot and stir briefly.
2. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10–15 minutes, or until the potatoes are just tender (not mushy).

3. Add Brussels Sprouts and Finish (15 minutes)

1. Stir in the halved Brussels sprouts and the cooked sausage.
2. Continue to simmer, uncovered, for another 8–10 minutes. The Brussels sprouts should be tender-crisp (not soft and mushy) and the potatoes should be fully soft.
3. Finish the Cream: Stir in the heavy cream or evaporated milk. Heat through for 1 minute, but do not bring back to a boil.
4. Season: Taste and adjust the salt and pepper as needed.

Serve hot with crusty bread for dipping!

Would you like a recipe for simple, homemade Buttermilk Biscuits to serve alongside this stew?