Ingredients
14 large ears sweet corn in husks5 pounds medium red or white potatoes1-1/2 pounds carrots, halved2 large onions, quartered2 medium heads cabbage16 fresh Polish sausage links2 quarts waterSalt and pepper, optional
Preparation
Peel and clean corn, saving and washing enough husks to cover the bottom of a 5-gallon metal cream can or stockpot. Layer with corn, half of the potatoes, carrots, onions and cabbage, then half of the sausages. Repeat layers with the rest of the vegetables and sausages. Pour the water over and add salt and pepper if desired. Cover and bring to a boil on grate over a fire. Let steam for about 45 minutes or until a thermometer inserted in the sausage reads 160°.
