This is a very simple recipe for a hearty soup that is perfect on blustery winter days. Each year the crew that I moose hunt with have our butcher not only carve out the best steaks and roasts, grinding some into incredible lean burger, but also take what is left to make a number of amazing sausages. This meal is made up of wild game Polish sausage and vegetables we grow at home.
Serves 6 to 8
Ingredients:
2 tablespoons vegetable oil 1 pound wild game Polish sausage (smoky Polish from the store will work) 4 celery stalks 4 carrots 2 small yellow onions 6 small to medium Yukon Gold potatoes 1/3 pound bacon 8 cups chicken broth or bouillon 1 quart sauerkraut, drained (we make our own which is sliced thicker than marketed brands) 2 cups white wine 1 can white beans 1 teaspoon each: smoked paprika, marjoram, thyme, basil, and garlic salt, plus salt and pepper to taste
Preparation:
In a slow cooker add the chicken broth, wine, and all spices, and turn on high.
Slice the bacon into ¼-inch pieces and begin to fry in a heavy pan. Chop half of the onion, celery, and carrots into tiny pieces and add to bacon. Fry about eight minutes and then add to slow cooker.
Add the vegetable oil to the same heavy pan. Slice the sausage into ¼-inch rounds and slice the other half of the carrots, celery, and onions into ½-inch pieces and brown for about seven minutes, then add to the slow cooker.
Cut the potatoes into 1-inch pieces and add to the slow cooker. Add the can of white beans and the sauerkraut to the slow cooker.
Cook on high for at least four hours. This goes well with crusty bread. Enjoy!