Cream Can Supper

Recipe by Ms B.
READY IN: 1hr 10mins
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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