GERMAN SAUSAGE CHOWDER
Ingredients:
- 1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces - 2 med. (2 c.) potatoes, peeled and chopped
- 1 med. (1/2 c.) onion, chopped
- 1 sm. (4 c.) cabbage, shredded
- 3 c. milk
- 3 tbsp. all purpose flour
- 1 c. (4 oz.) Swiss cheese, shredded
- Snipped parsley
Instructions:
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
