ST. PATTY'S DAY BEER BRAT AND CABBAGE SOUP

ST. PATTY'S DAY BEER BRAT AND CABBAGE SOUP image

Yield 10-12 bowls

Number Of Ingredients 13

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4 Gilbert's Craft Sausages Shebeergan Beer Brats (or your favorite Gilbert's variety), sliced ¼ to ½ inch thick
64 oz chicken broth
12 oz Dry Irish Stout
1 onion, peeled and sliced
1 clove garlic, peeled and minced
5 red-skinned potatoes, scrubbed and cubed
1 can corn (14.5 oz)
8 - 12 oz finely shredded cabbage
1 cup sliced carrots or baby carrots
1 cup celery, sliced
2 tbsp parsley, chopped
Salt, to taste
Coarse-ground Peppercorns, to taste

Steps:

1. In a large stock pot, brown the Shebeergan Beer Brats. 2. When the Shebeergan Beer Brats are lightly browned, add the minced garlic and sliced onion. Stir until the onions become slightly translucent (about 3 minutes). 3. Increase heat to high, and add the chicken broth, Irish stout, potatoes, corn, cabbage, carrots, celery, peppercorns, and a touch of salt (you can always add more, but you can't take any out). Cover and bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 - 20 minutes). 4. Stir in parsley and add more salt and pepper, if necessary. Serve in soup bowls with a side of soda bread, and a pint of Guinness.