This shop featuring the recipe for cheese and sausage soup has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WildSideOfFlavor #CollectiveBias
Spring is on its way, but not soon enough for me. I am still enjoying soups and other warm food, though not the thick and hearty stews I had been making when the weather was colder. Now I’m looking for bold flavors that aren’t quite as heavy. When I was short on time and wanted a low stress dinner the other night, I opened my fridge and peered inside until inspiration struck in the form of this cheese and sausage soup.
As a college student with a limited budget and an even more limited exposure to food and cooking, I loved cheese soup. Of course, the soup I had then wasn’t this from scratch cheese and sausage soup. Nope, it was the kind that came in a can and had the instructions to thin it with water while heating. I thought I was all fancy by using milk instead, but little did I know what I was missing.
Years passed and I learned to cook (and to wonder what exactly I had been eating), and cheese soup was still always one of my favorites. The veggies and mustard powder and variety of cheeses make this taste so much better, and it isn’t a lot of work to create this homemade soup. This time around I wanted to amp up the flavors even more and create a bolder flavor, and lucky for me, I’d picked up some Jack Link’s Wild Side Sausages to try the last time I was at Walmart.
The packaging is what caught my eye because it’s bold and colorful, but once I picked up the package to read the ingredients (you know I’m an ingredients reader!), I was thrilled to see that Jack Link’s Wild Side Sausages have no fillers, no added MSG, no artificial colors or flavors, and they’re gluten free. Jack Link’s Wild Side Sausages are high in protein and are made with premium cuts of beef and pork. Bonus? They’re on rollback for just $3.48 per package from now until Memorial Day at Walmart.
I see myself doing all sorts of cooking with these sausages outside the cheese and sausage soup I’m sharing today (ok, they’re great on their own or in a recipe, but you know I’m the one sharing the recipe side of things). In fact, I already have created a second dish outside the cheese and sausage soup. Little Miss wanted something different for breakfast the other day, so I cut two sausages into quarters lengthwise, then sliced into bite size pieces and cooked them in my skillet while I whisked up some eggs. Once they were cooked, I removed the sausage from the pan and set it aside and added a little oil to the pan before adding three whisked eggs to it and quickly scrambling the eggs after adding salt and pepper. I added the sausage back to the pan when the eggs were almost cooked and split the sausage and eggs into two portions, putting half onto one flour tortilla and half on a second, then rolling them up for a delicious and easy sausage and egg breakfast burrito. I added salsa to mine, and it was amazing. Little Miss ate hers just as is and is already asking when I’m making “that fancy breakfast” again. Little does she know how little effort it actually required!
I used the Jack Link’s Wild Side Sausages Jalapeño Flavor in the breakfast burrito, but that’s just because I grabbed that package first. They come in a variety of flavors, and as I walked past the hot dog section, you know I couldn’t choose just one. Jack Link’s Wild Side Sausages Jalapeño Flavor, Jack Link’s Wild Side Sausages Cheddar Flavor and Jack Link’s Wild Side Sausages Bacon Flavor all ended up in my cart. Of course, for a cheese and sausage soup, you know I had to use the Jack Link’s Wild Side Sausages Cheddar Flavor for the sausage, though I keep thinking that next time I’ll have to try the Jack Link’s Wild Side Sausages Jalapeño Flavor because jalapeno and cheddar would be such great complementary flavors in the cheese and sausage soup.
Cheese and Sausage Soup Recipe
Making this cheese and sausage soup takes just a little effort – especially if you have a food processor. Most of the time it takes to make this delicious meal is letting it simmer away, which means I can do other things while waiting for dinner to be ready. The hardest part is being tortured by the smells. The wee ones kept walking by saying, “Wow, something smells really good!” and I’d have to explain (again) that it’s the cheese and sausage soup I was making for dinner.
Start by cutting the Jack Link’s Wild Side Sausages in half lengthwise and then into quarters. Slice the quarter lengths into bite size pieces, then add to your soup pan and turn the heat to medium. Cook for five or so minutes, stirring periodically to brown all sides.
While the sausage is browning, peel your carrots. Cut the onions in half and remove the skins. Put the carrots, onion, and celery through the food processor (or grate by hand). Mince your garlic, as well.
Once the sausage is nicely browned, remove it from the pan and set aside. Using the same pot, add the butter and then your grated veggie mixture, stirring occasionally as you cook on medium. After two minutes, add the garlic and stir again. Rinse out your food processor and let it dry while the veggies saute.
Add the flour and stir, cooking just two or three minutes to cook out the raw taste of the flour. Add the chicken broth slowly, stirring constantly as you add to ensure no lumps form. Once all the chicken stock is in the pot, add the nutmeg, dry mustard, and Worcestershire sauce. Turn the heat to high and bring to a boil, then turn the heat down to simmer for 20 minutes.
While the cheese and sausage soup is simmering, shred your cheeses in your food processor. I love using cheddar and gruyere for some more bold taste to set off the sausage, but choose your favorites.
After fifteen minutes, use an immersion blender to puree your soup to give it a smoother consistency or place it in your blender to puree. If you use a blender, be sure to blend in batches (no more than one-third full) and use a kitchen towel to hold the top on.
Once smooth, start adding the cheese to the soup a little at a time, stirring between each addition. If you add too much at one time, you’ll get a ball of cheese in your soup instead of the smooth consistency you’re looking for. Just add a small handful and stir until melted then add a little more. It takes just a couple minutes to get it all added and melted.
Pour in the cream and stir to incorporate. Add in the sausage you had set aside at the start, and serve immediately.
This soup has a great bold flavor from the Jack Link’s Wild Side Sausages and the seasonings you added to the soup itself. They are wonderfully complementary flavors and a great transitional soup as we move more into spring.
- 2 cheddar sausages
- 2 carrots, peeled and grated
- 1 rib celery, grated
- 1 c onion, grated
- 2 cloves garlic, minced
- 1/3 c flour
- 4 c chicken stock
- 1 t dry mustard powder
- 1 1/2 t Worcestershire sauce
- 1/2 t nutmeg
- 2 c cheddar cheese, grated
- 1 c Gruyere cheese, grated
- 1 1/4 c cream
- Slice sausages lengthwise, then quarter. Cut the quarters into bite size pieces and add to soup pot. Turn heat to medium and brown for 5 minutes, stirring periodically.
- While sausage is browning, peel carrots and onion, slicing onion in half, as well. Grate carrots, onion, and celery. Mince garlic,
- Once browned, remove sausage from pot and set aside. Add carrots, onion, and celery to pot and saute, stirring occasionally. After two minutes, add garlic and stir again. Add flour and cook another 3 minutes.
- Slowly add chicken stock, stirring at all times to avoid lumps. Add dry mustard powder, Worcestershire, and nutmeg. Turn up heat to bring to boil, then reduce and simmer for 20 minutes. Grate cheese while soup is simmering.
- Once soup has simmered for at least 20 minutes, puree with an immersion blender or in a blender in batches, filling it no more than one-third full at a time and using a kitchen towel to hold the top on.
- Slowly add the cheese a small handful at a time, stirring until melted before adding more. Add cream, and stir to combine. Add reserved sausage and serve immediately.
- This will keep in the fridge for two to three days and often tastes better on day two.
Feel free to swap out your favorite cheeses for the cheddar and Gruyere. To make the soup thicker, add 2 chopped potatoes to the soup when you add the broth and ensure they are pureed after simmering 20 minutes with the rest of the soup.
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Nutrition Information:Yield: 6 Serving Size: 1 serving
Amount Per Serving:Calories: 588 Total Fat: 46g Saturated Fat: 26g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 137mg Sodium: 817mg Carbohydrates: 20g Fiber: 1g Sugar: 7g Protein: 25g