January 22, 2013
Recipe: Sausage and Slaw Soup
By David Draper
I spent last week in Las Vegas, wandering the aisles of the SHOT Show and doing my best not to catch the creeping death that comes with packing 60,000 people—many of whom harbor questionable hygiene habits—into a convention center built to accommodate about half that many people. As of Sunday, I’d somehow escaped the various strains of colds and flus floating around the hall, but I’m still in need of some post-Vegas detox. I just want to rest for a few days eating green vegetables. But, being the omnivore I am, I still need a little meat in my diet, which is why I’ll be cooking up a batch of this simple take on a sausage-based soup. To make things even easier, I think I’ll even cheat and go with a bag of pre-chopped slaw mix from the grocery store.
Sausage and Slaw Soup
- ½ pound loose venison sausage
- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 ½ lb. bag of pre-packaged slaw mix
- 1 tsp. salt
- 1 Tbsp. flour
- 1 cup milk
- 2 cups venison broth
- 1 Tbsp. red pepper flakes
- 2 tsp. each dried parsley and dill
1. Over a medium-high burner, heat the oil in a saucepan or soup pot. Add the sausage to the oil and cook until brown, stirring occasionally to break up the sausage. Add the onions and cook until translucent, about 3 to 4 minutes.
2. Stir in the garlic and slaw mix to the saucepan. Cook, stirring frequently, until the cabbage is wilted. Sprinkle the salt and flour over the onions and cabbage and stir.
3. Add the milk, broth, and red pepper flakes. Raise heat and bring just to the point of boiling. Reduce heat and simmer 10 minutes.
4. Stir in the parsley and dill. Serve with a thick slice of crusty bread.