Originally Posted by jd_1138
That sounds awesome. I am going to try that recipe. I never used sausage in a soup before. I love soup.
I brown my sausage separately to render any excess fat then add it to the pot of soup and then let it simmer for a while..
Another thing I do sometimes, depending on the soup I am making, is when browning the sausage, add a tblsp of flour and stir it up well, turn down your heat and let it create a roux, or just a cooked coating on the sausage pieces..I then add this to the soup later and this way the fat doesn't separate and sit on top of the soup..it gets incorporated in with the broth..I use this with tomato based soups like Minestrone, or vegetable soupl, bean soups, or cream soups..soups that don't have a clear broth, basically