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

  1. Saute meat, onion, pepper, and celery together until vegetables are translucent and meat is browned.
  2. Strain mixture in a colander to remove fat. 
  3. 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.