Product used in this recipe:
INGREDIENTS:
| 4 links | Slotkowski Garlic Sausage (Knockwurst) |
| 2 15 oz. cans | Beef broth |
| 1 tsp. | Whole black peppercorns |
| 1/2 | White cabbage, medium-sized, cut into 4 wedges |
| 2 | Carrots, halved and quartered lengthwise |
1
| Onion, medium, sliced |
1/2
| Red pepper, roughly chopped |
| 1/2 tsp. | Salt |
| 1 | Tart apple, cut into wedges |
| 1/2 Tbsp. | Imported mustard |
| | Sliced scallions for garnish |
| | Prepared white horseradish, optional |
DIRECTIONS:
- Heat broth and peppercorns to a simmer in a 5-quart soup pot.
- Make three diagonal cuts, 1/2" deep, in each garlic sausage link.
- Add sausage and all remaining ingredients, except scallions & mustard to pot; bring to boil.
- Lower heat; swirl mustard into broth.
- Cover and simmer about 25 minutes, or until vegetables are tender.
- Divide stew into four shallow bowls, one link per bowl, and sprinkle each with scallions.
- Serve immediately with horseradish, if desired.
