Cream Can Supper
All you need to get started on your own cream can supper is a 10-gallon can and the burner mechanism for a turkey fryer. The vegetables and meat can be customized to please the crowd you’re feeding. Wilson and Bigge usually select an assortment of hearty vegetables and homemade sausage from the meat locker in Delmont. Bratwurst and chicken are also popular choices of experienced cream can cooks. The meal is cooked outdoors since the propane burner has an open flame.
Ingredients
- Salt and pepper to taste
- Water to cover corn
- 8 rings sausage
- Any other vegetables such as cauliflower, green pepper or broccoli
- 2 heads cabbage, cut into wedges
- 20 carrots, cut into large pieces
- 4 large yellow onions, quartered
- 30 potatoes, whole
- 30 ears of fresh sweet corn (or ears that were fresh-frozen during the summer)
Instructions
- Start packing the cream can by standing the ears of corn on end in the bottom of the can. Add water to cover the corn. Some cream can cooks add a bottle or two of beer to the cooking liquid for extra flavor. Salt and pepper may be added to taste; however, if you’re using smoked sausage, the vegetables will absorb the flavor and not a lot of additional seasoning is necessary. Next, layer potatoes, onions, cabbage and other veggies on top of the corn. Wilson and Bigge use mesh bags like those found in the produce department of most grocery stores for the smaller vegetables to ease removal from the can, but tying the vegetables in cheesecloth will also work. Place sausage on top of vegetables, cover the can and light the burner. Total cooking time ranges from 45 minutes to an hour once the water boils and steam starts rising through the can. You will want to check the can after the food has steamed for about 30 minutes to ensure that it does not over-cook.