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Old 01-16-2014, 09:47 AM   #1
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German Potato and Sausage Soup

German Potato and Sausage Soup

5 pounds potatoes peeled and diced to 1/2″ pieces
6 carrots, peeled and diced
1 large white onion, peeled and diced
4 celery stalks, chopped
2 teaspoons salt
3 pounds Polish kielbasa, cut into 1" pieces
1/4 cup fresh parsley, chopped
3 cloves fresh garlic, minced
1 teaspoon black pepper, coarsely ground
1/8 teaspoon crushed dried red pepper

Put potatoes, carrots, onion and celery in a large pot then add water to cover about 1 inch. Add half the salt, then cover with lid and set on medium flame.

Add water to cover bottom of frying pan and brown sausage, on cut sides. When cooked through, remove sausage to cutting board and dice into 1/2″ pieces; add to soup.

Add parsley, black pepper, red pepper, remaining salt and garlic. Cover and continue cooking on low heat for 2 hours; serve immediately with crusty bread and butter.
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Old 01-16-2014, 05:37 PM   #2
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Sounds good. I might try it with some good pork sausages, 'cause that's what I have in the house.

Looks like the BB editor substituted something for what you meant. What's "1/2&Prime"? It shows up twice. A mod could fix that for you.

I'm not sure I understand the browning the sausage part. You brown it in water? Or am I being a dolt and reading that wrong?
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Old 01-16-2014, 06:10 PM   #3
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Yeah, 1/2&Prime?
Looks like a copy and paste from something that didn't agree with this site.

But 5 lbs of potatoes?!
Man, that's a lot of spuds. It should say to serve with six loaves of crusty bread
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Old 01-16-2014, 06:31 PM   #4
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Oh that does sound so good! This one will be on Catina II!

With love,
~Cat
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Old 01-16-2014, 06:38 PM   #5
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That's supposed to be 1/2 inch dice. I typically cut the recipe in half. This would probably serve 8 or so.

You start the sausage in a small amount of water, to steam it and render some of the fat, and as the water evaporates, the sausage browns. You could probably skip this step if you used fresh sausage.
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Old 01-16-2014, 06:47 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
That's supposed to be 1/2 inch dice. I typically cut the recipe in half. This would probably serve 8 or so.

You start the sausage in a small amount of water, to steam it and render some of the fat, and as the water evaporates, the sausage browns. You could probably skip this step if you used fresh sausage.
Thanks. Okay, now I understand about the browning in water.
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Old 01-17-2014, 10:32 PM   #7
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Good one. I just might make a pot of that at the deli next week.
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