Best Autumn Sausage Soup Recipes

AUTUMN SAUSAGE SOUP

Steps:

• Cut sausage into 1 inch pieces, then in half again.
• In a frying pan heat oil cook sausages for 3 minutes.
• Add diced potatoes cook for 2 minutes set aside.
• In a large soup pot add beef stock, carrots celery, rutabaga, onion.
• Boil 20 minutes or until vegetables are tender.
• Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
• Simmer for 10 minutes.
• Add green pepper and parsley simmer another 5 minutes.

AUTUMN SAUSAGE CORN SOUP

Steps:

• In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside. , In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender. , Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

AUTUMN ESSENTIALS: POTATO, BACON & SAUSAGE SOUP

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the chopped bacon to a heavy-bottom pot over medium heat.
• 4. Cook until the bacon renders its fat, and begins to brown, about 6 - 8 minutes.
• 5. Add the diced onions, and the sausage to the pot.
• 6. Cook until the onions begin to soften, and the sausage begins to slightly brown, about 7 - 8 minutes.
• 7. Add the garlic and stir until fragrant, about 60 seconds.
• 8. Add the chicken stock and bring up to a light, light simmer, over medium-low heat, about 2 - 3 minutes.
• 9. Chef's Tip: Just remember, as soon as you add the liquid, the browning process will stop. Since that browning adds flavor, make sure that you like how the ingredients are browning.
• 10. Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), that have developed on the bottom of the pot.
• 11. Add the corn, and stir to combine.
• 12. Add the hash browns, and stir to combine.
• 13. Season with the Cajun/Creole spice, paprika, salt, and pepper.
• 14. Chef's Tip: Most Cajun/Creole spices are very distinctive, so my suggestion is to add that item first, give it a taste, and then decide what else it needs.
• 15. Bring the mixture up to a light, light simmer, and allow the mixture to simmer, stirring occasionally, for about 15 minutes.
• 16. Add the cheeses, and stir until they melt into the soup, about 2 - 3 minutes.
• 17. In a small bowl, whisk the flour, milk, and sour cream together
• 18. Chef's Note: If you are adding the hot sauce whisk a dash or two in with the milk/flour mixture, before adding it to the pot.
• 19. Add the mixture to the pot.
• 20. Bring back to a light, light simmer, and stir until it thickens, about 8 - 10 minutes.
• 21. PLATE/PRESENT
• 22. Serve while nice and hot with some soup crackers, or crusty bread. Enjoy.
• 23. Keep the faith, and keep cooking.