Tuesday, February 26, 2013

Tuesday’s Cupful: Sausages Used in Soups

Bangers in the broth
Why not, right?  Sausages make an ideal ingredient for large batches of soup.  The seasoned meat is already tasty.  Select smoked sausages, such as kielbasa, andouille, or regular franks to add strong smokey flavors to the broth of a beans soup.  Meanwhile, use fresh Bratwurst or Italian sausages for cream soups or chunky chowders.  Finally, remember that chorizo and Linguica sausages can add a spicy Latin American twist to any soup recipe.      

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