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St. Pat's soup: sausage stars in this quick version of the Irish classic.(WEEKNIGHT)
Sunset
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March 1, 2005|
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COPYRIGHT 2005 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.
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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.
[ILLUSTRATION OMITTED]
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 ...
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