Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
Sign in to follow this  
philpom

Spicy Sausage Soup

Recommended Posts

This is a wonderful savory and satisfying soup.  This recipe will make 2 meal size servings or 4 side servings.

 

1 large green bell pepper

1 large red bell pepper

1 small onion

2 medium yellow squash

3/4 cup fresh small broccoli florets 

4 oz of cooked breakfast sausage (pre-cooked weight)

1 1/3 cups of milk

1 1/3 cups of water

2 beef bullion cubes

black pepper and cayenne pepper to taste

 

Slice and steam the squash, you want it mushy.  Slice the peppers and onions and saute in oil until tender but not over done.  Now combine everything in to a medium pan and slowly bring to a slow boil stirring often.  Reduce temp and simmer until the broccoli is tender.  Serve hot and top with grated hard cheese such as Parmesan.  Enjoy!

 

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Similar Content

    • By CentralTexBBQ
      Okay so, this isn't quite a Kamado cook. It's in preparation of a Kamado cook because:
      It's going to be below freezing when I start the brisket Friday 1am. Who buys soup anymore?  
      Ingredients- shallots, butternut squash, carrots, onion, Roma tomatos, garlic (all fairly fine to medium diced), rosemary, sprouts of Brussel and various spices and peppers
       

       

       

       

       

       
      Sweated the shallots and the vegetables in a little butter and avacado oil; added 1/4 liquid to establish a broth. Will refrigerate and finish tomorrow afternoon
       

       
    • By CentralTexBBQ
      Documenting my cook on the 4th: Beef Plate Ribs, 3 slabs of baby backs, 4 pounds of sausage
       

       

       

       

       
      no plates or bbq sauce needed...
    • By philpom
      This spice blend would work equally well for pork or beef, I used beef of the 80/20 variety.  The more fat the better.
       
      1.5 pounds of ground meat
      3 ts dried sage
      1 3/4 ts salt
      3 ts dried basil
      1 ts ground black pepper
      2 ts onion powder
      1/2 ts dried marjoram
      1 ts crushed red pepper
      1 1/2 ts fennel seed
       
      Combine spices only in a small bowl and mix them.  This helps make sure you get even distribution in the meat.  Then put the meat in a bowl and spread 1/3 of the spices and mix with hands until incorporated, then another 3rd, mix and finally the rest of the spice blend.  Ball the meat, cover it tightly and place in the fridge for 24 hours to allow the flavors to develop.  Next day form the meat in to 2 oz balls and press to 3/8" thick.  Grill, pan fry or roast until done and enjoy!
    • By Keith OctoForks
      Hatch Chile Sausage Pocket Sammies for dinner. Knockin out the fat...George Foreman ain't got nothin  Used OctoForks "OctoSkewers" (coming soon) to spin  and served with pocket sammies with sauteed bells, onions and siracha mustard. Yum!
       
      I was only cooking using 5  but you could do "quad" and multiple plus extended setups etc...and spin a boatload of skewers.  
       
       
    • By Smokehowze
      Spicy Andouille Sausage
       
      Have been out of my homemade Andouille sausage in the freezer for a while.  Not a good thing!  Had some time available, so my son and I made 16 lbs of the sausage. Our production rate is improving.  The new 15 lb capacity Norther Tool stuffer I got at Christmas really made a difference over my 5 lb Northern Tool stuffer.   Under three hours from a clean counter start to final clean-up to get the stuffed sausage in the fridge for its first aging for this batch including hauling equipment to/from the basement storage cabinets.  
       
      The natural casing is 35-38 mm size.  I fridge aged the cased sausage on grid racks with air space (have to open up the pretty coils) uncovered for 30 hours and then covered for another 24 to mature the un-smoked flavor.   Then it was smoked for 7 hours in my home built electric smoker with a mix of pecan and hickory sawdust in the maze.  Brought it to 140 internal outside and then finished it out to 155 internal in a poaching bath. This produces a fully cooked ready to eat sausage which can be used as a snack or in cooking.   Ice water cooled and then bloomed with fans for an hour.  It will next age covered in the fridge for at least 24 hours to equalize the smoke and seasonings and then get vacuum packaged.
       
      I used a division of the pork meat  in the grind. Roughly a 50/50 mix with a 1/2 inch and 1/4 inch grind instead of my usual 3/8 and 1/4 inch approach. Based on the resulting product, I  much prefer the 3/8 &1/4 as the seasoning distributes better in the final product and the overall texture is more balanced.  Andouille normally uses some meat in larger pieces (like 1/4 in cubes) but  I find the 3/8 grind substitutes nicely in place of hand cutting the cubes in a large batch. .  Hey, experimentation is what leads to optimization.
       
      I calculated my pork butt and the pork fat addition to be at about 25-26 percent in this batch -assuming around 20% fat in the butt.  This was my usual spicy/hot batch recipe.
       
      A Cut Away View of the Andouille 

       
      Sausage Batter

       
       
      My New 15 lb Capacity Stuffer Gets Its First Use

       
       
      Ready for Fridge First Aging

       
      Out the Smoker

       
      Finish by Poaching to 155 degrees internal

       
      Ice Bath Cooling to below 110 degrees internal
       
       
       
       
       
      Blooming

       
      Gotta Have A Sample

       
      Ready for Final Fridge Aging and Then Packaging

       
×