2 T. olive oil
2 c. amber beer (but not stout)
1 package Johnston bratwursts (I like the beer variety)
1 lb. fingerling potatoes, sliced horizontally
1 lb. baby carrots, sliced horizontally if fat
1 medium cabbage, trimmed, and cut in eighths (cut through the core so it holds the leaves intact)
1 medium yellow onion, chunked in 8 pieces
4 cloves garlic, smashed
1 pkg frozen corn (12 pack Green Giant extra sweet mini ears) (or 4 fresh ears, halved), at room temperature
1 green pepper, sliced
10 sprigs thyme
2 bay leaves
2 t. kosher salt
1/2 t. pepper
1 – 12 oz. beer, preferably amber
Heat heavy dutch oven over medium heat.
Add oil, and heat until shimmering.
Add sausages, and brown on most sides, about 5 minutes
Remove sausages to plate
To hot dutch oven, add fingerling potatoes, onions, and carrots.
Brown a little while stirring, and coat with sausage drippings.
Sprinkle with 1 t. kosher salt and pepper.
Pour half the beer over potatoes and carrots.
Bring to boil, cover, and simmer 5 minutes over medium heat.
Then add, in this order:
Cabbage
Corn
Sausages
Garlic
Thyme
Remaining half of beer
Sprinkle with remaining 1 t. salt
Bring to boil, cover, and simmer on medium heat for 20 minutes.
Add green pepper slices, and continue simmering for 15-25 minutes.
Dinner is done when cabbage is very tender.
Let soup rest if you have time for 30 minutes
Remove ingredients to large serving casserole dish with tongs and slotted spoon.
Pour juices over dinner and serve.
Adapted from Cook’s Country Milk Can Dinner
