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

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.



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.

Ratings & Reviews

detailaddict's Review

March 25, 2013
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.

gotbidnezz's Review

September 18, 2012
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.

SDCouple's Review

March 19, 2010
Made everything as the recipe says and it turned out awesome. It was even good the next day as leftovers. The mustard is a definite to add when serving.

the7clarks's Review

September 12, 2009
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!