When I cook sausages on the grill, I always simmer them first. Simmering draws off some of the fat, helping to prevent flare ups while the sausages are cooking over the flame. There’s a lot of flavour in that simmering liquid so I save it. I also take care to cook a couple of extra sausages that we can use in another meal.
Leftover grilled Italian sausages and the liquid they simmered in formed the basis for our soup this week. I didn’t have a recipe for the soup, nor did I write one down as I was working, but here’s how I made it. If you want to try it too, I’m sure you can judge the amounts of each ingredient based upon your own personal taste.
When I made the soup I used:
- A small onion
- 2 cloves of garlic
- Tomato paste
- The simmering liquid from the sausages
- A couple of cups of homemade vegetable stock
- 2 bay leaves
- 2 leftover grilled Italian sausages, cut into pieces
- Some leftover cooked carrots, cabbage, and potatoes
Next I added the simmering liquid from the sausages, the vegetable stock, some oregano, and the bay leaves. I let this mixture simmer for a few minutes so that the flavours of the herbs and other ingredients could infuse into the cooking liquid. While I was waiting, I cut the cooked vegetables up into smaller pieces.
When the broth was hot and the flavours had infused into it, I added the sausages and the cut up vegetables. Once everything was heated through, I tasted the broth and adjusted the seasoning by adding some salt and pepper.
Simple, right? But it was really good!