Hot
Sausage Soup
By Susan Brennan
“From the Hungry Trout Wilmington, NY”
2 1/2 lbs hot Italian sausage
1 cup diced Spanish onion
1 cup diced green pepper
2 cups diced celery
6 cups chicken stock
3 lbs whole peeled tomatoes in juice (canned is fine)
3 cups burgundy wine
1 1/2 teaspoon oregano
2 teaspoons basil
2 teaspoons chopped parsley
1/4 teaspoon cayenne pepper
- Saute meat, onion, pepper, and celery together until vegetables
are translucent and meat is browned.
- Strain mixture in a colander to remove fat.
- Break up tomatoes by hand. Combine strained meat and
vegetables with remaining ingredients and simmer for one and one half
hours.
Chef's note – Use good quality, spicy sausage. This soup freezes
well.
Makes 1 gallon, prep time 20 minutes, cooking time 2 hours.