Magazine article Sunset

St. Pat's Soup

Magazine article Sunset

St. Pat's Soup

Article excerpt

Sausage stars in this quick version of the Irish classic

If you're in the mood for corned beef and cabbage but don't have time to slowly simmer the beef, try using sausage instead. And put it into soup, along with beer, that other foundation of a St. Patrick's celebration. A cold bottle makes a fine accompaniment to a bowl of the finished soup. All you need to round out the meal is a loaf of Irish soda bread.

Sausage and Cabbage Soup

PREP AND COOK TIME: 35 minutes

MAKES: 11 to 12 cups; 5 or 6 servings

NOTES: Don't substitute a dark ale or stout for the light beer here; it can be too bitter. For quick preparation, buy a package of shredded cabbage and sliced carrots. Chop the onion and garlic while the sausage browns.

12 ounces linguiça (Portuguese) or Polish sausage, sliced ¼ inch thick

1 onion (6 oz.), peeled and chopped

1 large clove garlic, peeled and minced

5 cups fat-skimmed chicken broth

1 bottle (12 oz.) wheat beer (hefeweizen; see notes)

1 pound thin-skinned potatoes (1 ½ in. wide), scrubbed and quartered

1 ½ quarts finely shredded cabbage (8 to 12 oz. …

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