Cream Can Supper - cooking recipe

Ingredients

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
12 ears corn on the cob, cut in half
12 bratwursts (Italian sausages are good, as are spicier versions.) or 12 other sausages (Italian sausages are good, as are spicier versions.)
3 (12 ounce) cans beer
salt and pepper, to taste

Preparation

Layer potatoes, onions, carrots, cabbage, corn and sausages in the cream can in the order listed.
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.).
Cover and bring to a boil. Steam on propane burner for about one hour.
Serve with buns for the sausages and/or plain white bread and butter.