Wisconsin Sausage Soup Recipes

Steps:

• In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill bratwursts until cooked through, about 5 minutes per side. Cool. Slice each bratwurst into 1/4-inch pieces.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. Stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
• Stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
• Mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
• Stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

Steps:

• Melt butter in medium saucepan over medium heat.
• Add onion, carrot, and garlic and saute unitl softened.
• Add flour, cook 5 minutes, stirring often.
• Add chicken broth, milk, beer, Worcestershire, salt, mustard, and bay leaf.
• Reduce heat to low and cook until soup has thickened, whisking often.
• Remove and discard bay leaf.
• Slowly whisk both cheeses into soups until combined and smooth.
• Cut sausage lengthwise into quarters, then slice into 1/2 inch pieces.
• Saute sausage in a small skillet over medium-high heat until heated through.
• Blot excess fat from sausage with paper towels.
• Add sausage to soup and stir.
• Serve hot with crackers or crusty bread.

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.