Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
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  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary test

total:
35 mins
Yield:
Makes 11 to 12 cups; 5 or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

301 calories; calories from fat 48%; protein 17g; fat 16g; saturated fat 5.6g; carbohydrates 23g; fiber 3.4g; sodium 697mg; cholesterol 38mg.
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