Octoberfest Sausage Soup Recipes

Steps:

• Place bratwurst and water in a Dutch oven. Cover; cook over medium heat 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/4-in.-thick slices; set aside. In the same pan, heat oil over medium heat. Cook and stir onion until tender, 5-7 minutes. Add garlic; cook 1 minute longer. , Stir in potatoes, chicken stock, beer, mustard, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are tender, 20-25 minutes. Add sliced bratwurst; heat through. Just before serving, sprinkle with cheese.

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.