Served at the 2017 Holiday Fare Wine Trail

1 1/2 cups Robller Vidal Blanc Semi-Dry wine

2-14 to 16 oz. can carrots, pureed

4 celery stalks, pureed

1-14 to 16 oz. can Chicken stock

6 medium potatoes, diced

2 lbs. very fine ground pork

1 tsp whole Allspice

1 tsp whole Coriander

1/2 onion, minced

1/4 cup dried Marjoram

1/2 tsp ground Nutmeg (rounded)

1 tsp coarse black pepper

1 tsp Kosher salt

Day Before:

Combine Allspice, Coriander, minced onion, Marjoram and grind together. Blend mixture with nutmeg and pepper, then fold into finely ground pork. Cover and chill overnight.

Next Day:

In a large crockpot: combine beans, carrots, celery, chicken stock and prepared pork. Set at 350° and simmer until pork is poached. Add potatoes and salt and let simmer until potatoes are soft.

Serve with Robller Traminette and enjoy!

German Sausage Soup

 

 

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