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German Sausage Chowder




Source of Recipe


internet


List of Ingredients




1 lb. (8 links) fully cooked bratwurst or knackwurst*, cut into 1/2-in. pieces
2 medium potatoes, peeled & chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 small cabbage, shredded (4 cups)
3 cups of milk
3 Tbsp. of all purpose flour
1 cup (4-oz.) Swiss cheese, shredded
Snipped parsley

Recipe



In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 tsp. 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 the cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk.

Stir remaining milk into flour then 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.