In a soup pot, heat 1 T. EVOO, 1 turn of the pan, and the 2 T. butter over med. to med.-high heat. Add the potatoes & onion, season with salt & pepper & cook for 7 min. Add the cabbage, carrots and bay leaf & cook for 5 min. Stir in the beer, dill, parsley, & caraway seeds & cook for 1 min. Stir in the chicken broth & mustard, bring to a simmer, then lower the heat & keep warm.
In a lg. skillet, combine the knockwurst, bratwurst and remaining 1 T. EVOO with enough water to fill the skillet by 1/4 in. Cook over med.-high heat until the liquid evaporates & the sausages brown, 12 to 15 min. Cut the sausages into 2-in chunks.
toast the bread, then lightly butter & cut into strips.
Top the stoup with the knockwurst & bratwurst. Serve with the toasts.
Originally Submitted
11/20/2007
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