SAUSAGE AND CABBAGE SOUP
This recipe has linguica (Portuguese) sausage in it! I love cabbage and sausage soups in the winter time, think this would be delicious then. Do not use dark ale or stout....it will be too bitter...only use a light wheat beer. To make this easier, buy a bag of shredded cabbage and carrots to equal the correct amounts. Adapted from Sunset.
Provided by breezermom
Categories One Dish Meal
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- 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, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
- Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.
Nutrition Facts : Calories 182.4, Fat 1.8, SaturatedFat 0.5, Sodium 789.8, Carbohydrate 29.4, Fiber 5.5, Sugar 6.3, Protein 8.8
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