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German Sausage Chowder
Casseroles
Ingredients
- 500-800g cooked bratwurst or knackwurst cut in 1 cm pieces (Polish sausage works well too)
- 2-3 cooked medium potatoes, peeled & coarsely chopped (2 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 cup chicken of beef stock
- 1/2 teaspoon salt
- dash of pepper
- 1 small head cabbage, shredded (4 cups)
- 1 can whole kernel corn (optional)
- 2-3 cups milk
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup (125 g) shredded aged Swiss cheese (no substitutions)
- snipped parsley (if desired)
Method
- Stirfry cabbage in a little butter or oil until nearly tender. Put aside.
- Fry the onion in a large saucepan until transparent and golden. Add the stock, sausage and potatoes. Bring to boil; reduce heat and simmer for a few minutes.
- Add the cabbage (and corn if desired) to the potatoes and sausage; heat. (Add water if necessary.)
- Season with salt and pepper.
- Make a white sauce with the flour, butter and milk; add the cheese. Stir into soup. Cook and stir till well mixed and bubbly. Don't let it scorch!
Garnish with parsley.
Serves 4-6
Original recipe from Better Homes and Gardens New Cookbook - 1981. We
got it from the Internet and modified it a bit.
Boyd Johnson, Spectragraphics, San Diego says about this dish: "This stuff is great!"
My children think it is one of the tastiest ways to serve cabbage.