2 Lb.
Italian sausage links

2 C.
dry white wine

2 Cloves garlic — minced

1 Medium onion — finely chopped

5 C.
chopped cabbage

1 Can tomatoes — (28 oz.) cut up

1 C.
water

1 Can green chili — (4 oz.)

peppers — rinsed, seeded and chopped

Using the tines of a fork, prick the sausage casing several times.
Cut the sausage in 1-inch pieces; place in a large mixing bowl.
For marinade, add wine and garlic to sausage pieces.
Marinate for 30 minutes.
Drain sausage pieces, reserving marinade.
In a Dutch oven or large kettle, cook the sausage and onion until the meat is brown and onion is tender.
Drain off fat.
Add reserved marinade.
Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes.
Stir in cabbage, undrained tomatoes, water and green chili peppers.
Simmer, covered, for 20 minutes more, stirring occasionally.
(Cool and refrigerate soup at this point, if planning to reheat.) Makes 8 to 10 servings.
To reheat chilled soup, place it in a Dutch oven or large kettle; cover and bring to boiling (about 30 minutes), stirring occasionally.
If the soup is too thick, add an additional 1 cup water and heat through.

1 pound ground turkey

2 drops liquid smoke flavoring

2 teaspoons salt

1 1/4 teaspoons sage

1 teaspoon sugar

1/2 teaspoon ginger

1 teaspoon poultry seasoning

1/2 teaspoon black pepper

1/4 teaspoon cayenne

Mix all ingredients well.
Shape as desired.

1 Polish sausage,

-sliced thinly 6 sl Bacon, chopped

1 c Onions, chopped

1/4 c Flour

2 c Chicken stock

1 c Water

4 c Corn

2 c Potatoes, cubed

-(about 1/4″) 1/8 ts White pepper

Red pepper sauce 2 c Milk

2 tb Butter

In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
Discard most of the fat; leave enough to cook the onion.
Saute onion in reserved fat until tender, about 5 minutes. Gradually stir in the flour.
Add stock and water, stirring constantly.
Add sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to taste.
Heat to boiling.
Reduce heat and simmer, covered, for 15 to 20 minutes.
Stir occasionally.
Add milk and cook until soup is heated through and potatoes are tender.
Top with butter and serve.
NOTES: * A rich creamy chowder with corn and sausages — This chowder is a variation on a family recipe from an old roommate of mine.
(She makes it without the sausage, and with more water).
It goes very well with most 6-8.

: Difficulty: easy.
: Time: 10 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.
: Steve Fritzinger : Computer Consoles Inc., Reston, Virginia, USA : seismo!rlgvax!jsf : Copyright (C) 1986 USENET Community Trust —–