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Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Toast the bread, then lightly butter and cut into strips.

  • Top the stoup with the knockwurst and bratwurst. Serve with the toasts.

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