GERMAN SAUSAGE CHOWDER
- Cooks . com
- Apr 5, 2016
- 1 min read
GERMAN SAUSAGE CHOWDER 1 lb. (8 links) fully cooked bratwurst or knackwurst, 1/2 inch pieces 2 potatoes (2 cups), peeled and chopped 1 onion, (1 1/2 cups), chopped 1 small cabbage (4 cups), shredded 3 cups milk 3 tbsp. flour 1 cup (4 oz.) Swiss cheese, shredded fresh parsley, minced
Combine sausage, potatoes, onion in a Dutch oven; add 1 1/2 teaspoons of salt and a dash of pepper. Stir in 2 cups of water. Bring to a boil and reduce heat. Cover and simmer 20 minutes or until potatoes are nearly tender. Stir in cabbage and 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 over low heat to avoid scorching and be sure to use a heavy bottomed pan. Stir until thickened to desired consistency.
Add cheese and stir until melted.
Garnish with fresh parsley.
Makes 6 servings.
Variation: Polish sausage may also be used.
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