Sausage Soup

Sausage Soup – Inspired by Huey!

Yep, sausage soup. This recipe was inspired by watching Ian Hewitson o­n TV preparing a soup dish based around sausages.

For this you will need:

A lot of Fresh Basil
3-4 Sausages – for two to three people – thick or thin, italian, beef, pork – doesn’t matter. Try the recipe with different sausages for variation
2 cans of Chopped tomato
2 o­nions (the red o­nes are nice in this recipe but any will do)
Garlic – as much as you can take
1 cup of Red Lentils
two tablespoons of Pesto (whatever flavour takes your fancy but the Basil based o­nes seem to work well with this recipe
1 litre of Beef Stock
1-2 teaspoons of olive oil (one degree of virginity or other – doesn’t really matter for this disk – any other vegetable oil could be used as well – I just like olive oil).
Crusty Bread/Hard Cheese

It is a simple recipe and o­ne to go with the other sausage dish 🙂

Red Lentils:

This was the first time I tried using Lentils. What a great way to thicken the soup and what a terrific way to reproduce the “Blazing Saddles” camp fire scene. Either soak the lentils beforehand (takes about 6 to 8 hours). This fails o­n Thomo’s cooking “span of attention”. Method two is to add them to boiling water and simmer for about 30 minutes (I then drained and used them). This is getting better and is probably the best method for the first attempt at this recipe.

Thomo’s method (remembering that 20-30 minutes from start to finish is a good period of time for Thomo’s cooking and provides a good thick soup – hey, The Beaver made a soup sandwich with this o­ne) is to just add the lentils at the same time that the stock goes in and simmer away for 30 minutes from there.

The Method:

Chop the o­nion, the basil and the garlic (or get the neat garlic crusher ready). Skin the sausages – that is, extract the meat from within the sausage skin. Throw the skin out (dog likes them).

Take a big pot, put o­n stove, light fire under the pot and pour a little olive oil into the pot (about 1 to 2 teaspoons is plenty as there will be bit of oil and fat in the sausage meat as well). Tip in the chopped o­nion and the garlic. Enjoy the sizzle and the smell and give it all a stir (remember, stirring makes the rest of the household believe that you might actually know what you are doing).

When the o­nion just starts to change colour, add the sausage meat. Stir and mix the meat and the o­nion together. At the same time, break down the meat – that is, don’t let it form and fry into large balls. We want the meat through the soup so we need to keep breaking it up and mixing the o­nion through it.

Keep stirring and breaking up the meat until it browns. Now add the two cans of chopped tomato as well as some chopped basil leaves. With the basil, more is better than less. Stir. Add the pesto. Stir. Add the beef stock. Stir. Go o­n, stir again. Smell the soup and frown. Season with a little pepper (and a little salt if you like although the salt is not so necessary in this dish). Add the lentils. Stir. Taste a little. Season a little more. Stir again. Smile.

When the soup comes up to a boil, cut the heat back so that it simmers (leave the pot top o­n or off the pot – doesn’t matter). Let it simmer for about 20 to 30 minutes (20 minutes if you boiled the lentils ahead of time – 30 minutes or until the lentils soften if you just tossed them in). Stir every five minutes or so.

When cooked (20 minutes or soft lentils later) pour into bowls, garnish with some more basil and serve with the crusty bread and hard cheese (see the vegetable soup recipe for different hard cheeses to use with soup).


2 thoughts on “Sausage Soup

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