German Sausage Chowder Recipe
Ingredients
| Smoked bratwurst or knackwurst links - 1 pound, fully cooked, cut into 1/2-inch pieces (8 links) | ||
| Potatoes | 2 | |
| Onion | 1 | |
| Salt | 1 1/2 Teaspoon | |
| Pepper - few dashes | ||
| Water | 2 Cup (16 tbs) | |
| Cabbage - 1 number, small head, shredded (4 cups) | ||
| Milk | 3 Cup (16 tbs) | |
| All-purpose flour - 3 tablespoons | ||
| Swiss Cheese | 1 Cup (16 tbs), shredded | |
| Parsley - for garnishing, snipped | ||
Directions
MAKING
1. In a saucepan combine water, sausage, potatoes, onion, salt, and pepper; bring it to boil.
2. Reduce heat; cover and simmer for about 20 minutes or till potatoes are nearly tender.
3. Add the cabbage and cook for about 10 minutes or till vegetables are tender.
4. Stir in 2 1/2 cups of the milk.
5. Blend the remaining 1/2 cup milk and flour into the soup; stirring continuously to mix well
6. Stir in cheese and cook till mixture is thick and bubbly and cheese is well melted.
SERVING
7. Arrange the stew into individual bowl and serve hot with toasted garlic bread.
8. Garnish with parsley.
1. In a saucepan combine water, sausage, potatoes, onion, salt, and pepper; bring it to boil.
2. Reduce heat; cover and simmer for about 20 minutes or till potatoes are nearly tender.
3. Add the cabbage and cook for about 10 minutes or till vegetables are tender.
4. Stir in 2 1/2 cups of the milk.
5. Blend the remaining 1/2 cup milk and flour into the soup; stirring continuously to mix well
6. Stir in cheese and cook till mixture is thick and bubbly and cheese is well melted.
SERVING
7. Arrange the stew into individual bowl and serve hot with toasted garlic bread.
8. Garnish with parsley.
Chef
