Knocks 'n' Brats Stoup Rachael Ray   From Every Day with Rachael Ray November 2007 FOUR SERVINGS 2 tablespoons extra-virgin olive oil (EVOO) 2 tablespoons butter, plus more for buttering toast Two 16-ounce packages shredded hash brown potatoes 1 onion, thinly sliced Salt and pepper One 1-pound package shredded cabbage One 10-ounce package shredded carrots 1 bay leaf 1 bottle beer Fresh dill, chopped (a generous handful) Flat-leaf parsley, chopped (a generous handful) 1 teaspoon caraway seeds (optional) One 32-ounce container (4 cups) chicken broth 1/4 cup spicy brown or grainy mustard 3 knockwurst sausages 3 bratwurst sausages 4 slices pumpernickel or rye bread 1. In a soup pot, heat 1 tablespoon EVOO, 1 turn of the pan, and the 2 tablespoons butter over medium to medium-high heat. Add the potatoes and onion, season with salt and pepper and cook for 7 minutes. Add the cabbage, carrots and bay leaf and cook for 5 minutes. Stir in the beer, dill, parsley and caraway seeds and cook for 1 minute. Stir in the chicken broth and mustard, bring to a simmer, then lower the heat and keep warm. 2. In a large skillet, combine the knockwurst, bratwurst and remaining 1 tablespoon EVOO with enough water to fill the skillet by 1/4 inch. Cook over medium-high heat until the liquid evaporates and the sausages brown, 12 to 15 minutes. Cut the sausages into 2-inch chunks. 3. Toast the bread, then lightly butter and cut into strips. 4. Top the stoup with the knockwurst and bratwurst. Serve with the toasts.

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