Don't substitute a dark ale or stout for the light beer here; it can be too bitter. For quick preparation, buy a package of shredded cabbage and sliced carrots. Chop the onion and garlic while the sausage browns.
12 ounces linguiça (Portuguese) or Polish sausage, sliced 1/4 inch thick
1 onion (6 oz.), peeled and chopped
1 large clove garlic, peeled and minced
5 cups fat-skimmed chicken broth
1 bottle (12 oz.) wheat beer (hefeweizen; see notes)
1 pound thin-skinned potatoes (1 1/2 in. wide), scrubbed and quartered
1 1/2 quarts finely shredded cabbage (8 to 12 oz.; see notes)
1 cup sliced carrots (1/4 in. thick; see notes)
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
1/2 teaspoon peppercorns
2 tablespoons chopped parsley
How to Make It
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.
Add onion and garlic to pan; stir often until limp, 3 minutes.
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.
Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.
Not bad...I used 9 oz. chicken sausage with basil and sun-dried tomatoes, which doesn't fit the flavor profile; but it was what I had on-hand. I also used 1c. sliced leeks instead of onions and ginger ale in place of the beer, but the latter may have helped "smooth" the incorporation of the Italian-flavored sausage. I was surprised at the amount of flavor in the absence of any added salt, but sausage and broth may have contained enough to make it unnecessary. I served this with just a slice of rye bread. I'm not a huge fan of cabbage and I made this to use up what I had left, but if I find myself with kielbasa and some cabbage in the future I may make this the right way.
I didn't have allspice or parsley, and only had ground coriander, but this soup was still very flavorful. Even my soup-disliking boy liked it! We used Andouille, because that's the sausage we had. We will definitely make this again, it's perfect for autumn. I'll try my leftovers with mustard tomorrow.
I saw this in a Sunset mag at the dentist's office probably 3 years ago. It looked so delicious, I copied it onto a scrap of paper to take home. It did not disappoint. This is now a cool-weather staple around here. The spices give such a wonderful flavor! I never use ale or mustard. Looking forward to making it again this fall!
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