GERMAN SAUSAGE CHOWDER RECPIE

 GERMAN  SAUSAGE  CHOWDER

Ingredients

a.        1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces
b.        2 med. (2 c.) potatoes, peeled and chopped
c.        1 med. (1/2 c.) onion, chopped

d.        1 sm. (4 c.) cabbage, shredded
e.        3 c. milk
f.         3 tbsp. all purpose flour
g.        1 c. (4 oz.) Swiss cheese, shredded Snipped parsley

 

Method

1. In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  
2. Add 2 cups of water. Bring to boiling and reduce heat.  
3. Cover and simmer for 20 minutes or until potatoes are nearly tender.  
4. Stir in cabbage.  
5. Cook 10 minutes more or until vegetables are tender.  
6. Stir in 2 1/2 cups of the milk.  
7. Stir remaining milk into flour and stir into soup.  
8. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  
9. Stir in cheese until melted.  
10. Garnish with parsley.  

Serving

Makes 6 servings.  *Polish sausage
may also be used