This is a wonderful dish on a cold fall eveing or winter night.

German Sausage Chowder


  • 1 lb. (8 links) fully cooked bratwurst   or knackwurst* cut into 1/2 inch pieces
  • 2 med. (2 c.) potatoes, peeled and  chopped
  • 1 med. (1/2 c.) onion, chopped
  • 1 sm. (4 c.) cabbage, shredded
  • 3 c. milk
  • 3 tbsp. all purpose flour
  • 1 c. (4 oz.) Swiss cheese, shredded
  • Snipped parsley


In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper.  Add 2 cups of water. Bring to boiling and reduce heat.  Cover and simmer for 20 minutes or until potatoes are nearly tender.  Stir in cabbage.  Cook 10 minutes more or until vegetables are tender.  Stir in 2 1/2 cups of the milk.  Stir remaining milk into flour and stir into soup.  Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.  Stir in cheese until melted.  Garnish with parsley.  Makes 6 servings.  *Polish sausage may also be used