Milk Can Supper

QUORN products are producing now days, a lot of Vegetarian products that allow us to try out some recipes that most meat lovers produce. I am excited about this because I absolutely love some of the old tried and true recipes from my childhood. When I ran across this QUORN sausage substitute, I was so looking forward to trying it out and seeing if it would work in a meal that is hardy and full of good old southern roots.

This meal is called "MILK CAN SUPPER". It comes from an old meal from back in the day when those in the country, perhaps even cowboys or those traveling across country, would make a meal in an old milk can by gathering some serious veggies, and some sausage and allowing them to cook down with some broth, and just allow all these flavors to melt together. Our dutch oven served as a GREAT place to reproduce this dish.

So, if you are looking for a meal that will give everyone in the family a little bit of what they like, try this MILK CAN Supper recipe:


1 TBSP vegetable oil 1 Package Quorn Chicken & Apple (Meat Free) Sausage 2 lbs. small red potatoes, unpeeled 1 head green cabbage (2 pounds), cored and cut into 8 wedges 3 ears corn, husks and silk removed, ears cut into 3 pieces 6 carrots, peeled and cut into 2-inch pieces 1 onion, halved and cut through root end into 8 wedges 4 garlic cloves, peeled and smashed 10 sprigs fresh thyme 2 bay leaves Salt and pepper

1 1/2 Ginger Beer (Non-Alcoholic) 2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips


  1. Heat oil in 8-quart Dutch oven over medium heat until shimmering. Add Corn Sausage cook until browned all over, 2-3 minutes. Remove pot from heat. Transfer sausage to cutting board and halve crosswise.

  2. Place potatoes in single layer in now-empty Dutch oven. Arrange cabbage wedges in single layer on top of potatoes. Layer corn, carrots, onion, garlic, thyme, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper over cabbage. Pour ginger drink over vegetables and arrange browned Sausage on top.

  3. Bring to boil over medium-high heat (wisps of steam will be visible). Cover, reduce heat to medium, and simmer for 15 minutes. Add bell peppers and continue to simmer, covered, until potatoes are tender, about 15 minutes. (Use long skewer to test potatoes for doneness.)

  4. Transfer sausage and vegetables to large serving platter or leave in the pot and serve. Discard thyme sprigs and bay leaves.


It's important to layer the items: Potatoes, cabbage, corn, carrots, onions, sausage and peppers. The pot is hottest at the bottom (closest to the heat source), we put the longest-cooking items in first and layer everything else accordingly.

You will really LOVE this and want to do this as one of your winter comfort food meals. Enjoy!