A Sausage Chowder recipe that can be used by a vegetarian or a meat eater? Yes it is true through variable ingredients and the miracle of meat substitutes.
Finally a recipe for Sausage Chowder that can be utilized by Meat Eaters and Vegetarians alike. Through the miracle of Soy and Hemp Meat Substitutes many traditional recipes can still be enjoyed by those who choose to become a vegetarian. Many stores have begun to sell Meat Substitutes that resemble the real thing in extreme detail. President’s Choice Superstore (in Canada) and Walmart both sell Meatless Italian Sausage and Meatless Bratwurst which can make a wonderful Sausage Chowder. Also many local and independent health and whole food stores sell meat substitutes and as always please support them first. Make your choice, real meat sausage or meatless sausage, and start cooking!
1 Dutch Oven Cast Iron Preferred (Non-stick and Aluminum can have long term toxic effects)
Your choice of 1 of the following sausage types
8 *Fully Cooked Bratwurst
8 * Fully Cooked Knackwurst
8 * Uncooked Meatless Sausage Bratwurst
8 *Uncooked Meatless Italian Sausage (if you want it a bit spicy)
whichever sausage you choose to use cut into 1/2 inch pieces
2 Cups Water, Vegetable Stock, Meat Stock, (your choice of 1)
2 Cups Peeled and Chopped Potatoes
½ Cup Chopped Onion
4 Cups Shredded Cabbage
3 Cups Milk, Hemp Milk, Soy Milk, Almond Milk (your choice of 1)
3 tbsp All Purpose Flour, Tapioca Flour, Whole Wheat Flour (your choice of 1)
1 Cup Shredded, Swiss Cheese, Soy Swiss Cheese, Hemp Swiss Cheese, (your choice of 1)
1/8 Cup Chopped Locally Grown Fresh Parsley
6 to 12 Sprigs of Locally Grown Fresh Parsley
1 ½ tsp Freshly Ground Sea Salt
Freshly Ground Pepper
In a Dutch oven, combine sausage, potatoes, onion,sea salt and a generous grinding of pepper. Add the water/stock. Bring to a boil 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 a very low setting to avoid scorching, stirring until thickened. Stir in cheese until melted. Stir in chopped parsley.
When serving garnish with parsley sprigs.
This will serve 6 with traditional serving sizes, however it will feed 12 with more health and socially conscious serving sizes. This should be served hot and not served cold.
*With the Meat Sausage make sure you precook it, however with the meatless sausage make sure it is uncooked as it will break down too much and more quickly if precooked.
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Published in: Cooking