Some nights I have a tough time falling asleep. Don't ask me why, there is very little stress in my life but any way what do I do for hours you may ask while looking for images in the ceiling patterns? I invent recipes. Yeah, uh-huh, that's me the kitchen dork. This recipe came from the desire to use kielbasa sausage in a soup. I love my Choucroute Garni that I make once or twice a year at the protest of my husband. NOTE Choucroute Garni which means Sauerkraut with embellishment is from my Swiss heritage of smoked pork sausage, sauerkraut and boiled potatoes This soup flavor profile has heat, smoke and some sour notes. Brilliant for a cold day with a crunchy sourdough mini baguette. Essentially grab a stock pot, dice ingredients into half inch pieces and toss into the pot in the following order:
1 - 13 oz. packaged smoked Kielbasa pork sausage, diced
1 red onion, diced
1/2 head of fresh cabbage, cored/diced
3 Tbl olive oil
32 oz. unsalted chicken broth
1 cup dry white wine (I use leftover from the fridge)
1/2 cup rice wine vinegar
1 Tbl Worcestershire Sauce
Optional: SUB-3 anchovy filets
4 garlic cloves, finely minced
2 tsp salt
1 tsp. fresh cracked black pepper
1 tea red chile flakes
1/2 tea rosemary
1/2 tea thyme
1 tea liquid smoke
1 15-oz can black eyed peas, drained/rinsed
4 green onions finely diced
2 Tbl fresh Italian parsley, finely diced
In an oiled stock pot toss in and brown the andouille, red onion and cabbage over medium high heat until good strong browning begins and the cabbage has wilted to half, stirring frequent to prevent burning.
Add broth, wine, vinegar and other 7 flavor enhancers listed above. Bring to a boil for two minutes to extract flavors of herbs.
Add black eyed peas and liquid smoke. Bring back up to temperature to warm though the back eyed peas.
Just before serving, stir in fresh parsley and green onions to keep flavors fresh and bold.
Makes 4 large servings
NUTRITIONAL VALUES PER SERVING
Calories 430
Protein 18 gm
Total Fat 30 gm
Carbohydrates 5 gm
Fiber 5 gm
Sugars 6 gm
Sodium 1300 mg
