- 1 package of Charcutnuvo German Style Bratwurst
- 2 tbsp olive oil
- I medium onion, peeled and chopped
- 2 carrots, chopped
- 3 Tbsp flour
- 1 can of pumpkin ale
- 32 oz chicken stock
- 1 cup water
- 2 russet potatoes, peeled and diced
- 1 tbsp Worcestershire sauce
- 1/3 cup half and half
- 1 tsp mustard powder
- 1 tbsp fresh thyme
- 1 capful apple cider vinegar
- salt and fresh cracked black pepper to taste
- 8 oz sharp cheddar cheese, shredded
- Salt and Pepper to taste
Remove the bratwurst from the package and slice them into medallion pieces..
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the sliced bratwurst and cook until browned and cooked through. Remove the bratwurst from the pot and set aside.
In the same pot, add another tablespoon of olive oil if needed. Add the chopped onion and carrots. Sauté for about 5 minutes, or until the vegetables are softened.
Sprinkle the flour over the sautéed vegetables and stir to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
Slowly pour in the pumpkin ale while stirring continuously to avoid lumps. Add the chicken stock and water. Stir well to combine.
Add the diced potatoes, Worcestershire sauce, mustard powder, and fresh thyme leaves to the pot. Stir to combine.
Bring the soup to a gentle simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
Stir in the half and half to add creaminess to the soup.
Gradually add the shredded sharp cheddar cheese to the soup, stirring until the cheese is melted and the soup is smooth.
Add salt, fresh cracked black pepper, and apple cider vinegar to the soup, adjusting the amounts to your taste preference.
Gently fold in the cooked bratwurst pieces, allowing them to heat through in the soup.
Ladle the Sausage, Beer, and Cheese Soup into bowls. Garnish with parsley and a sprinkle of shredded cheddar cheese if desired.