German Sausage Chowder
Seems like all it takes is a bit of a down turn in the temperature and it turns into Comfort Food Week here on The Backyard Pioneer, as German Sausage Chowder found it’s way onto our table, just another example of good homestyle cooking. Making something like this chowder is also a good reason to get my Grandmother’s Club Aluminum Pot out. Grandma got this at her Bridal Shower in 1943 and it is a cherished heirloom.
Ingredients
- 1 lb fully cooked bratwursts cut into 1/2 inch pieces
- 2 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 1 small head of cabbage, shredded (4 cups)
- 3 cups milk
- 3 teaspoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 dash pepper
- 2 cups water
- 1 cup shredded swiss cheese
Directions
- In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
- Bring to boil, reduce heat.
- Cover and simmer for 20 minutes or until potatoes are almost done.
- Stir in cabbage.
- Cook 10 minutes more.
- Stir in 2 1/2 cups of the milk.
- Stir remaining 1/2 cup of milk into the flour.
- Stir flour and milk into soup.
- Cook and stir until thickened.
- Stir in cheese until melted.
This recipe is straight out of the Better Homes and Gardens New Cookbook (1930-2000 Limited Edition)
. This is a great cookbook to have at hand. This is the cookbook that my Mom bought me when I first moved out. Her sage advice was “If it is worth cooking it is in this book.”
. This is a great cookbook to have at hand. This is the cookbook that my Mom bought me when I first moved out. Her sage advice was “If it is worth cooking it is in this book.”
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