Total Time
35 Mins
Yield
Makes 11 to 12 cups; 5 or 6 servings
Leigh Beisch

How to Make It

Step 1

In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.

Step 2

Add onion and garlic to pan; stir often until limp, 3 minutes.

Step 3

Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired). Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped.

Step 4

Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

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