Bratwurst Soup
Bratwurst soup: fresh bratwurst crumbled and browned to 160°F, then simmered with onion, carrots, celery, garlic, russet potatoes, beef broth and water until the potatoes are tender. Serves 6.
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Ingredients
- 1 tablespoon olive oil
- 1 pound bratwurst fresh (uncooked) links, casings removed and the meat crumbled; anything around a pound works
- 1/2 medium onion chopped
- 2 medium carrots peeled and chopped
- 3 stalks celery chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup water
- 2 large russet potatoes peeled and diced
- salt and pepper to taste; seasoning salt also works
Instructions
- Add the olive oil to a soup pot or Dutch oven. Take the sausage meat out of the casings and crumble it into the pot. Cook over medium-high heat, stirring occasionally, until the sausage starts to brown and crisp up, about 8 to 10 minutes. The crumbles are done when they read 160°F on a food thermometer.
- Spoon out the excess fat, leaving about 1 to 2 tablespoons in the pot.
- Stir in the onion, celery and carrots and sauté for about 5 minutes.
- Stir in the garlic and let it cook for about 30 seconds, then add the beef broth, water and potatoes.
- Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly open and reduce the heat so it simmers. Cook for 20 minutes, until the potatoes and vegetables are tender.
- Season with salt and pepper as needed.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil or 165°F.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 27.9gProtein: 15.9gFat: 23.1gSodium: 1267mgFiber: 3.7gSugar: 3.6g