linguica sausage, sliced 1/4 inch thick
onion, peeled and chopped
( 6 oz.)
garlic clove, peeled and minced
chicken broth, fat-skimmed
1 (12 ounce) bottles
small red potato, scrubbed and quartered
( 1 1/2-inch wide)
1 1/2 quarts
cabbage, finely shredded
( 8 to 12 oz)
carrot, sliced 1/4 in. thick
whole grain mustard
- In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
- Add onion and garlic to pan; stir often until limp, 3 minutes.
- Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
- Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.