Suppa Club #2- Bavarian Sausage Hot Pot

You may have remembered from my potato soup post, that I have joined an online supper club sponsored by Molly over at Batter Splattered. This is our second meal "together". Corinne from Moonlit Knit was our host this month. We officially have a name now, the Suppa Club.  I am really late in posting my Suppa Club selection. This is a recipe that I never would have chosen on my own. One, it really didn't sound all that good in the beginning and two, there were some serious ingredient challenges. It seems to now be a pattern that the person whose turn it is to make the recipe selection selects two recipes and then we all vote on the final selection. I could see early on that the vote was leaning towards the Bavarian Sausage Hot Pot. I decided to get a jump on finding my ingredients and order some Caraway Seeds from Penzey's. Then I searched online for a sausage company that would ship Knackwurst or Kielbasa.  I kept holding out hope that I would find some sausage at Fred Meyer as I knew it was going to be a while for the sausage. Finally, this past Wednesday one lonely package of Knackwurst with my name on it showed up in the Fred Meyer meat section. It was from the Alaska Sausage Company. Whew! Now, all I needed was those green beans in my CSA on Thursday and I would be all set. The CSA arrives and guess what is missing? Yes, the green beans are missing from my CSA box. Last night after work I make one last attempt to find them at Fred Meyer, no fresh green beans. Do I leave them out or buy frozen? Ok, so I settled on frozen organic green beans. From here the Hot Pot was a breeze. I really didn't make any changes to the recipe. It was easy to throw together on a Friday night after work, even after a little walk with David and the dog. My only last challenge was getting a photo without David's fingers in it trying to steal the sausages...
This was a really easy, and really tasty meal. Cheers to Corinne and the Suppa Club.  Check out the rest of the Suppa Club Bavarian Sausage Hot Pots: Corinne (our host), Ingrid, Kirstin, Siri,and Molly.

Ingrid will be the host for our next meal. We are presently voting, but it looks like we are leaning towards the Pork Roast with Three Mushroom Ragout.

Bavarian Sausage Hot Pot
Epicurious | © 1993
By Jean Anderson and Hedy Würz
HarperCollins Publishers
Makes 6 servings.

1 pound cabbage, cored and sliced 1/2-inch thick
2 medium-sized carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2 cups shelled fresh green peas or frozen green peas (do
not thaw)
3 cups rich beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick
2 tablespoons coarsely chopped flat-leaf parsley

Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.