Smoked-Sausage, Cabbage, and Potato Soup
Sausage is one of our favorite soup ingredients, but we're less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted.Plus: More Soup Recipes and Tips
In a separate pan, cook three quarters of a pound of sausage links, cut into slices, and stir them into the soup instead of the smoked sausage.
Portugal, while justly renowned for its ports and Madeiras, is also a great source of excellent values in robust, dry red wines. The earthy, spicy richness of these reds is perfect for rustic fare such as this. Ask for one at your local wine shop.