AustrianMedium · Hot
Creamy White Bean and Sausage Stew
White beans cooked until they give at the edge but still hold their shape, folded with sliced sausage and softened carrot and onion in a cream that just coats everything without turning it thick. Parsley goes in off the heat so it stays bright. Sturdy food that does not try to be more than it is — and is all the better for it.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prep
1
Drain and rinse the white beans. Roughly mash about one quarter of them with a fork — this helps thicken the stew naturally without needing a Roux.
Sear the Sausage
2
Heat the butter in a heavy pot or Dutch oven over medium-high. Brown the sausage pieces well on all sides, about 5–6 minutes. They don't need to be cooked through — just good color. Remove and set aside.
Build the Base
Stew
Finish and Serve
5
Remove the thyme sprigs. Chop the parsley and stir it in. Serve in deep bowls with crusty bread alongside.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
1373
per serving
High in protein · 101gLow sugar · 11g
Protein
101g
Carbs
135g
Fat
48g
Sat. fat
17g
Fiber
16g
Sugar
11g
Sodium
1640mg
Muscle GainSatiety Focused
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.2
per serving
ECarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.3g P
Chicken broth drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
0
Spicy
Textures
TenderSilkyRemoveCreamy
Aromas
HerbaceousSavoryButteryMeatyEarthy
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cook stew to internal temperature of 160°F (71°C) minimum if using pork sausage, 165°F (74°C) if using poultry sausage.
Cross Contamination
Use separate utensils for raw sausage and other ingredients. Clean cutting boards and knives after handling raw meat products.
Storage
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers. The dairy content makes this dish perishable.
Allergen Warning
Sausage composition varies by brand. Check packaging for specific allergens including milk, soy, wheat, or eggs before preparation.
High Risk Population
This dish contains dairy and celery. Not suitable for individuals with milk allergies or celery allergies without recipe modification.
Shelf Life
Consume refrigerated leftovers within 3-4 days. Freeze for up to 2 months in freezer-safe containers.
Pro Tips
Technique
Mashing about a quarter of the beans before adding them is the secret — it thickens the stew from the inside out, giving you that silky, clinging broth without a single bit of roux. Don't skip it.
Substitution
If you can't get good pork sausages, kielbasa or even a mild Italian pork sausage works beautifully. Just make sure to brown them well — that color is where the flavor lives.
From the chef
My Oma always said the best stews don't need flour and fat rolled into paste — they need time and proper ingredients doing their job. This white bean and sausage stew is exactly that: a few good sausages, a silky finish from the cream, and patience. In Salzburg, we call this Stubenhaus cooking — the kind of food that fills the wood-panelled room with warmth and smell, nothing fancy, everything honest.
TagsComfort FoodHeartyCreamyOne PotWhite BeanRemoveDairy
AllergensMilkCeleryGlutenSoy
Source: generated · May 30, 2026