St. Patty'S Day Beer Brat And Cabbage Soup

• 4 Gilbert's Craft Sausages Shebeergan Beer Brats (or your favorite Gilbert's variety), sliced 1/4 to 1/2 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

1. 1.tIn a large stock pot, brown the Shebeergan Beer Brats.
2. 2.then 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. 3.tncrease 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. 4.ttir 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.

shebeergan, chicken broth, irish stout, onion, clove garlic, potatoes, corn, cabbage, carrots, celery, parsley, salt

Taken from www.epicurious.com/recipes/member/views/st-pattys-day-beer-brat-and-cabbage-soup-50127289 (may not work)