German Sausage Chowder
1 pound of (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces
2 medium (2 c.) potatoes, peeled and chopped
1 medium (1/2 c.) onion, chopped
1 small (4 c.) cabbage, shredded
3 cups of milk
3 tablespoons of all purpose flour
1 cup of (4 oz.) Swiss cheese, shredded
Snipped parsley |
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In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used |
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