I was talking on the air about this great dinner we had at my in laws house. Gayla and Jerome, who celebrated their anniversary, put on a huge feed for all of the family. I helped with some of the prep in order to learn, but I couldn’t get the all the ingredients. So, I called my mother in law, here’s the recipe.

There are many different versions of this. Here is what she said she used.

Start with an 8 to 10 gallon milk cream can.

  • 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
  • 1 whole stock of celery
  • 12 ears corn on the cob, cut in half (stand them up on the bottom of the can)
  • 12 bratwursts (Italian sausages are good, as are spicier versions.) or
  • 12 other sausages (Italian sausages are good, as are spicier versions.)
  • 6 (12 ounce) cans beer, some recipes say more  (optional) use beef stock, chicken stock or water if you don’t want the beer
  • salt and pepper, to taste
  1. Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
  2. 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.).
  3. Cover and bring to a boil. Steam on propane burner for about one hour, or on grated fire pit, make sure it steams well.  DO NOT PUT LID ON TIGHT. it could blow off and hurt you or burn you.
Don’t just use one kind and don’t be afraid to add at least some spicy sausage as it will add some nice flavor. It is not absolutely necessary to cook the sausage before adding to the can, some people say it will taste better if you grill it beforehand (if it is not already cooked when you buy the package). I will tell you the Italian sausage cooks better than brats. You can also add broccoli and cauliflower to the recipe if you want.

Do not overcook,  it will cook the flavor right out of the meal. 1 hr total or 30 minutes after you see good steam coming from the top of the cream can is just right. The can doesn’t need to be spewing steam like a locomotive, just nice steam output. You want some good pressure, but not enough to blow the lid off.

WARNING: For those of you who didn’t read the warning above, never have your face or any body part above the can when cooking or taking the lid off. The steam is burning hot and the can is hot as well. Always use gloves when handling the hot can….and by the way, don’t run with scissors.

Extra….here’s the nutrition from food.com

Nutritional Facts for Cream Can Supper Serving Size: 1 (623 g) Servings Per Recipe: 12 Amount Per Serving % Daily Value Calories 692.3 Calories from Fat 237 34% Total Fat 26.3 g 40% Saturated Fat 8.8 g 44% Cholesterol 62.9 mg 20% Sodium 812.6 mg 33% Total Carbohydrate 92.0 g 30% Dietary Fiber 14.1 g 56% Sugars 16.9 g 67% Protein 23.7 g 47%

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