Pork Sausage And Onion Soup
|Fresh pork sausage||1 Pound|
|Yellow onions||2 Large|
|Garlic||2 Clove (10 gm), minced|
|Brown sugar||1 Teaspoon|
|Canned beef broth||27 1⁄2 Ounce (Single Strength, 2 Cans, 13 3/4 Ounce Each)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dijon-style mustard||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Cook sausage patties (1/2 at a time) in Dutch oven until browned on both sides.
Remove patties; keep warm.
Pour off drippings.
Cut onions in half lengthwise; cut into thin slices.
Add butter and onions to same Dutch oven; cook and stir over medium-high heat 5 minutes.
Add garlic and sugar; continue to cook and stir 5 minutes.
Add sausage patties, beef broth, wine, water and mustard; bring to a boil.
Season with pepper to taste.
Garnish with parsley.