This soup makes an easy, substantial, and delicious main course, especially if you serve it with a loaf of hearty rye bread and a fresh green salad.
Brothy & chunky soup with delicious umami flavor. If you're so inclined, it can probably be lightened by reducing to 6 oz sausage and/or subbing chicken or turkey andouille. I browned the brussels sprouts after the sausage had been cooking for a few minutes. Didn't have caraway seeds (and probably wouldn't like the flavor of those anyway), so used a combo of cumin seeds and mustard seeds, which worked well. This recipe produced about 10 cups of soup for me.
This soup is a staple in our house during the winter. Even those who think they don't like Brussels sprouts like this meal. The only modification that I make is to add a splash of white wine vinegar & a bit of salt & pepper at the end.
my entire family loved it. I substituted coconut oil for olive oil for flavor. And I added bacon (everything is better with bacon:)
I've made this several times. The spicier the sausage, the better this soup tastes. Conecuh hot and spicy smoked sausage is the best so far. When using a milder sausage, it's great with fresh ground black pepper.
I made this soup but I used hot andouille sausage instead and it I like it. If you like spicy food use the hot. Also, slicing the sausage became impossible after I removed the casing so I chopped it up. Overall, very good soup for a cold day.
This recipe is amazing. I made it tonight using frozen Brussels sprouts and some really amazing andouille from Jacob's in La Place, LA and it was absolutely perfect. It took about 20ish minutes and tasted like something that had cooked for hours. This will be in regular rotation during the winter. Delicious!!
We have made this dish often for our children, this is the only way they will eat brussel sprouts and they often ask for it. Delicious!
Both me and my husband love this recipe. I like how the sausage gives a hint of spice in the background. It's perfect for cold fall or winter night. Definitely a staple recipe around our house!
Excellent soup! Made with cabbage instead of brussels sprouts is a good option, and with or without the sausage is good too. So good I had to find the receipe online since I let someone borrow my magazine with the receipe!
I've made this soup many times, and absolutely love it! So do my friends I served it to. The caraway seeds and the bay leave make the flavor. this soup reminds me my mom's & my both grandma's cooking
