Spicy Sausage Soup

February 2, 2020 | Recipes

This recipe is from the Sesquicentennial cookbook, submitted by Jan E. Fulwider. Jan was an active member in church – so I knew her through church and her food through potluck dinners!

Spicy Sausage Soup

½ lb. bulk pork sausage
2 ½ c. of ¼” potato cubes
½ c. of ¼” carrot cubes
½ c. chopped celery
1 c. water
½ c. chopped green pepper
¼ c. chopped onion
2 T. flour
1 qt. milk
1 lg. bay leaf
½ tsp. thyme leaves or ¼ tsp. ground thyme
2 cloves
1 tsp. salt
¼ tsp. nutmeg
1 egg, slightly beaten
Parmesan cheese

Shape sausage into tiny balls (about the size of a marble) using about 1 teaspoon for each; set aside. Place potatoes, carrots, celery and water in 3-quart saucepan. Cover, bring to boil and turn to simmer; cook 5 minutes. Add green pepper and onion; continue cooking 5 minutes. Meanwhile cook sausage balls in skillet until well browned. Pour off fat. Reserve. Add sausage to vegetables. Return 2 tablespoons sausage fat to skillet. Blend in flour. Cook over low heat until mixture is smooth. Remove from heat; stir in 2 cup milk. Add bay leaf, thyme and cloves. Heat to boiling, stirring constantly. Boil and stir one minute. Strain into vegetable sausage combination in saucepan. Add remaining milk, salt, pepper and nutmeg. Bring to boil. Add small amount of the liquid to egg, return all to saucepan and cook one minute. Ladle into soup bowls; sprinkle with Parmesan cheese. Makes 7 ½ cups. This soup along with oyster stew has become our traditional Fulwider Christmas Eve supper.


This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.

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