Canadian German Ham Or Farmer Sausage Soup Recipes

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CANADIAN /GERMAN HAM OR FARMER SAUSAGE SOUP



Canadian /German Ham or Farmer Sausage Soup image

There are only a few ingredients in this hearty soup which is suitable for a OAMC menu. Ham (or farmer sausage which I prefer), carrots, potatoes, onions and green or wax beans are all you need. This makes a large quantity and I don't give specific amounts for the veggies, just fill the pot. Note: I think farmer sausage is unique to my province in Canada, so use ham if you're elsewhere.

Provided by Cookin-jo

Categories     Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 ham bone, with a good amount of meat left on or
1 1/2 lbs ham, diced (or 2 packages farmer sausage)
potato, peeled and diced
carrot, peeled and sliced
1 large onion, peeled and quartered
green beans (or wax beans, fresh or frozen)
2 bay leaves
10 black peppercorns
5 sprigs fresh summer savory (optional)

Steps:

  • Put ham bone or other meat into a very large stock pot and add water to within 2 inches of the top of the pot. Simmer for 40 minutes.
  • As the meat simmers add the onion, and the bay leaves and peppercorns in a teaball or cheesecloth bag, or just loose.
  • Remove ham bone from the pot to a large bowl and let cool until you can handle it, then cut off and dice the meat.
  • Add meat back into the pot and the potatoes and carrots. Boil gently for 15 minutes.
  • Add beans and savoury, if using, and simmer until all vegetables are done.
  • Check for salt, but ham and farmer sausage are salty meats so salt isn't usually needed.
  • Freeze what's left.
  • Note: I use a bit more potatoes than carrots, and even less beans.

Nutrition Facts : Calories 88.6, Fat 3.2, SaturatedFat 1.1, Cholesterol 29.5, Sodium 860, Carbohydrate 1.3, Fiber 0.2, Sugar 0.5, Protein 12.8

GERMAN SAUSAGE CHOWDER



German Sausage Chowder image

This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.

Provided by Karen From Colorado

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fully cooked bratwursts or 1 lb fully cooked knackwurst of frankfurter, cut into 1/2 inch pieces
2 medium potatoes, peeled and chopped
1 medium onion, chopped
1 small head of cabbage, shredded (4 cups)
3 cups milk
3 teaspoons all-purpose flour
1 1/2 teaspoons salt
1 dash pepper
2 cups water
1 cup shredded swiss cheese

Steps:

  • In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
  • Bring to boil, reduce heat.
  • Cover and simmer for 20 minutes or until potatoes are almost done.
  • Stir in cabbage.
  • Cook 10 minutes more.
  • Stir in 2 1/2 cups of the milk.
  • Stir remaining 1/2 cup of milk into the flour.
  • Stir flour and milk into soup.
  • Cook and stir until thickened.
  • Stir in cheese until melted.

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