Octoberfest Sausage Soup Recipes

Steps:

• Combine broths, celery, onion, green pepper and potato in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer until vegetables are crisp-tender, about 15 minutes.
• Add dissolved cornstarch; cook and stir until soup thickens.
• Cut sausage into quarters, lengthwise, then cut crosswise into 1/4" pieces. Add sausage, cheese, sauerkraut, half and half and white pepper. Stir.
• Continue heating until mixture is hot. DO NOT BOIL. Serve immediately.

Steps:

• Brown sausage in butter in a frying pan then place in a 1 1/2-2 quart dutch oven or casserole dish.
• Arrange onion, sauerkraut, apples and potatoes around sausage (draining only 1 can of sauerkraut). Top with apple juice and salt and pepper to taste.
• If using dutch oven, cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes are tender. If using oven, bake at 350 for 45 mins to 1 hours until potatoes are tender.
• Garnish with a sprinkle of fresh parsley if desired and serve.

Steps:

• Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.