Sister sausage soup
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Sister sausage soup is an everyday classic. For a deeper flavour, fry the sausages in a pan first.2 & 4 teaspoons salt pepper
In a large saucepan, bring the water and bay leaf to the boil. Peel and chop the carrot, potato, onion and swede. Season the cooking water with salt and cook the vegetables.
Place a generous amount of olive oil in a frying pan. Squeeze the sausage balls out of their skins directly into the pan and fry them until they have a little water on the surface. Season with pepper.
When the vegetables are starting to soften, pour the sausages and olive oil from the pan into the saucepan. Bring to the boil and chop the parsley.
Now add the sausage soup to the pan, but don’t let it boil yet! There’s nothing more satisfying than a boiling hot soup. After half an hour of simmering, the soup is suitably thickened and the flavours are concentrated.
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