Makes approximately 4 quarts.
4 cups diced (1/4 - 1/2") potatos (about 2 lg baking potatos)
1/2 cup sliced celery (thin)
1 1/2 cups Julienne sliced white onion
5 cloves garlic, sliced thin
1 cup chicken stock
1 pound Jimmy Dean Sage sausage
1 pound hot smoked Italian link sausage, sliced 1/4 - 1/2" thick
4 tsp liquid Hickory smoke
2 Tbsp butter
1 tsp salt
2 tsp cilantro, dried
1 pint half-and-half
3 bay leaves
4 Tbsp cornstarch
1.5 tsp sage
2 tsp dried rosemary
1/2 tsp cumin seed (or 1 tsp ground cumin)
1 tsp ground green pepper
1 Tbsp dried marjoram
1/2 Tbsp bay seasoning
1/2 Tbsp garlic powder
1/2 Tbsp chili powder
Combine and grind to a powder in a coffee grinder.
1. Dice potatos; slice onions, garlic, and celery.
2. Prepare seasoning mix. Ingredients that are already powdered can obviously be left out of the grinder charge and mixed into the seasoning mix later.
3. Prepare chicken stock, if making from bullion.
4. Wet the bottom of the stockpot with olive oil and sautee onions and garlic over medium heat until the onions are translucent.
4a. Brown Jimmy Dean sausage, preferably in a cast-iron skillet, adding 2 tsp liquid Hickory smoke at the start. Drain sausage and set aside when done. Brown sliced Italian sausage, adding the remaining 2 tsp of liquid smoke. Drain and set aside when done.
5. When onions are done, put potatos and celery in stockpot and add 5 cups of water to cover them. Add 2 Tbsp of butter and seasoning mix. Stir well until seasonings are dispersed. Boil covered until potatos are tender (about 30 min), over minimum necessary heat.
6. When potatos are tender, add sausage, chicken stock, 1 pint half-and-half, 1 tsp salt, 2 tsp cilantro, and three bay leaves. Simmer uncovered over low heat for 10-15 minutes.
7. To thicken, dissolve 3 Tbsp white flour in 1/3 cup warm water and remove stockpot from heat. Add flour solution slowly to the soup while stirring vigorously.
Remove bay leaves before serving.
This recipe last updated: 1 November 2003