German Sausage Chowder Recipes

Steps:

• In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. , Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

Steps:

• In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
• Bring to boiling, reduce heat.
• Cover& simmer for 20 minutes until potatoes are nearly tender.
• Stir in cabbage, cook 10 minutes more.
• Stir in 2-1/2 c of the milk.
• Stir remaining 1/2 c milk onto flour; stir into soup.
• Cook & stir till thickened and bubbly.
• Stir in cheese until melted.
• Garnish with parsley and serve.

Steps:

• In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
• Bring to boil, reduce heat.
• Cover and simmer for 20 minutes or until potatoes are almost done.
• Stir in cabbage.
• Cook 10 minutes more.
• Stir in 2 1/2 cups of the milk.
• Stir remaining 1/2 cup of milk into the flour.
• Stir flour and milk into soup.
• Cook and stir until thickened.
• Stir in cheese until melted.

Steps:

• Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
• Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
• When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

Steps:

• In a Dutch oven or large stockpot, combine sausage, potatoes, onion, salt and pepper. Add water and carrots. Bring to boil, stirring occasionally; then reduce heat. Cover pot 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. In small bowl, combine remaining 1/2 cup milk with the flour and blend with whisk. Stir this mixture into the soup and cook on low heat, stirring frequently, until thickened and bubbly. Add cheese and cook and stir until melted.

Steps:

• Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.

Steps:

• Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.

Steps:

• Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch.
• Bring to a boil, then simmer over medium heat for 15 minutes.
• Add the sausage, and cook for an additional 20 minutes.
• Reduce heat to low, and stir in cheese and evaporated milk.
• Cook just until heated through and cheese is melted - do not allow the soup to boil.
• Remove from heat, and serve immediately.

Steps:

• Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
• Grind the meat and fat together twice, using a coarse blade.
• Add the spices to the meat and fat mixture and knead it in thoroughly.
• Cover and refrigerate at least a couple of hours or overnight.
• The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.