Best German Sausage Soup Recipes

CABBAGE/POTATO AND GERMAN SAUSAGE SOUP RECIPE - (4.5/5)

Steps:

• Put a little oil in large pot, add 1 clove of garlic chopped and onion, and cook until onion is translucent... cut up and layer .... cabbage, potatoes, carrots and German sausage.. as you finish one layer sprinkle heavily with Italian seasonings... then when you have this layered to the top add stock and take 1 stick of butter and cut up into slices and spread on top, add water til you have enough to fill to (almost) top..put lid on and let it cook!!!

GERMAN SAUSAGE AND CABBAGE SOUP

Steps:

• In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.

LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)

Steps:

• In a large stockpot, sauté onions in butter until translucent.
• Rinse lentils, removing any grit. Place in the stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, black pepper and celery salt. Bring to boil over high heat; reduce heat and add ham hock or ham bone.
• Simmer for 2 hours. Add water as needed, I like it thick and rich so I add very little water.
• After two hours, in separate saucepan, combine veg oil and flour. Heat over medium heat, stirring constantly until browned, to make a roux.
• Once the roux is a light chocolate color, Temper the roux with a couple of ladle fulls of the soup fluid (try to leave out lentils). Add roux/soup mixture to soup, it will thicken slightly. Sometimes its nice to use a hand held blender(boat motor as Emeril would call it) and puree some of the soup. I generally give it a few pulses. (Just don't forget to remove the bay leaf!).
• Simmer for as long as you care to on low heat, the longer the better! Two hours at least for good flavor.
• When ready to serve; Remove the ham hock or ham bone. If you used a ham hock, you could break up the pieces of the meat and mix with the soup. Usually it has added all the flavor it can to the soup and the meat doesn't really add much in taste. So I don't do this. Add wurst and simmer 5 minutes more to heat through.
• Serve hot, on top of a bowl of spaetzle.
• Tastes even better the next day!

GERMAN SAUSAGE SOUP

Steps:

• 1. In a Dutch oven, combine sausage, potatoes, onion, carrots, celery, salt and pepper. Add 2-3 cups water (I sometimes use chicken broth). Bring to a boil and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
• 2. Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
• 3. Stir flour and remaining milk together and then add to soup. Cook on low until thick and bubbly. Stir in cheese until melted. Garnish with fresh parsley.

CANADIAN /GERMAN HAM OR FARMER SAUSAGE SOUP

Steps:

• Put ham bone or other meat into a very large stock pot and add water to within 2 inches of the top of the pot. Simmer for 40 minutes.
• As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.
• Remove ham bone from the pot to a large bowl and let cool until you can handle it, then cut off and dice the meat.
• Add meat back into the pot and the potatoes and carrots. Boil gently for 15 minutes.
• Add beans and savoury, if using, and simmer until all vegetables are done.
• Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.
• Freeze what's left.
• Note: I use a bit more potatoes than carrots, and even less beans.

GERMAN BEAN AND SAUSAGE SOUP

Steps:

• 1. Wash and sort Lima beans. Put in a large pot with water and soak overnight or use the quick method and boil the beans in the water for 30 minutes, cover and let sit in the hot water for an hour and then proceed as the recipe states.
• 2. Add the soup base and ham hock and cook for 25 minutes.
• 3. Add the thyme, onions, carrots, celery, potatoes and green beans and cook until veggies are done.
• 4. Remove the meat from the ham hock and return it to the soup along with the sliced kielbasa and cook another 10 minutes to heat through.

GERMAN BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
• Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
• Add sausage and green beans. Cook until thoroughly heated.