Lance Ladue, Essex Junction, Vermont, writes to request a recipe published in the late 1970s in GRIT. It was for a bean and sausage stew/soup that Lance calls “great.”
This version comes from the recipe archive of our sister publication, CAPPER’s, and was printed in the late 1980s.
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Bean and Sausage Chowder Recipe (Old World Sausage ‘N’ Bean Chowder)
2 tablespoons butter or margarine
1 pound bratwurst, cut into 1/2-inch pieces
1 large onion, chopped
1 cup sliced celery
1 can (28 ounces) pork and beans
1 can (13 3/4 ounces) chicken broth
1/2 teaspoon coarsely ground pepper
2 teaspoons brown sugar
2 tablespoons flour
1 1/2 cups half-and-half
Lemon slices, for garnish
Chopped chives, for garnish
In Dutch oven, melt butter; sauté bratwurst, onion and celery until bratwurst is golden brown and vegetables are tender.
Add pork and beans, broth, pepper and brown sugar; stir to blend.
Bring to gentle boil over medium heat; reduce heat to low. Cover tightly and simmer for 40 minutes.
Combine flour and half-and-half in small jar; cover tightly and shake well to blend. Add to bratwurst mixture, stirring constantly, until thick. Do not boil. Serve topped with a lemon slice and sprinkled with chopped chives.
