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.
Serving size: Complete recipe
Calories 2104 Calories from Fat 1316
% Daily Value*
Total Fat 147 g226.3%
Saturated Fat 56.2 g281%
Trans Fat 1 g
Cholesterol 391.1 mg130.4%
Sodium 5573 mg232.2%
Total Carbohydrates 90 g29.9%
Dietary Fiber 16.3 g65%
Sugars 6.4 g
Protein 84 g167.9%
Vitamin A 47.2% Vitamin C 44.1%
Calcium 14.9% Iron 44.9%
*Based on a 2000 Calorie diet