Cream Can Supper

"This has been a popular summer fare for parties and gatherings in our area. You will need a 10 gallon cream can (such as used in a dairy) and the burner mechanism for a turkey fryer. This is cooked outdoors due to the open flame of the propane burner and usually served in a wheel barrow that is lined with a plastic tarp. It is fun and rustic for picnics, reunions, and all kinds of summer parties."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
1hr 10mins


  • 12 -15 potatoes, washed and cut in half
  • 6 onions, left whole
  • 12 carrots, cut into 3 to 4 inch chunks
  • 2 heads cabbage, quartered
  • 12 ears corn on the cob, cut in half
  • 12 bratwursts (Italian sausages are good, as are spicier versions.) or 12 other sausages (Italian sausages are good, as are spicier versions.)
  • 3 (12 ounce) cans beer
  • salt and pepper, to taste


  • Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
  • Pour in the cans of beer and season with salt and pepper. (Can also add garlic, Montreal Steak seasoning, or whatever other seasonings you prefer.).
  • Cover and bring to a boil. Steam on propane burner for about one hour.
  • Serve with buns for the sausages and/or plain white bread and butter.

Questions & Replies

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  1. feedmeyummies
    My family has also done this for years....cream can feasts were always looked forward to in the summer. We have also done this with pheasants - put the entire cleaned pheasants in the cream can too! The pheasants always turned out very moist and tasty!
  2. Bippie
    My family has done this for years! We call it a hobo dinner. One thing that we have found to make this easier is to keep the mesh bags that bulk onions come in and separate all the vegetables by bag. Much easier to get them out by grabbing a bag with a pair of tongs and without everything getting mushed. We also like to put in a big ham bone and turnips.



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