Sausage/leek soup with potatoes and carrots
I have lately been in the habit of making sausage. It’s not hard to do, frankly, and like nearly everything else (breadmaking, soups, etc.) sausage is a vast and deep category, accepting thousands of variations. Mostly, with all the meat (1/2 pig, 1/4 cow, 40 chickens) in the freezer, I am in serious need of uses for the less-than-prime pieces of it, and sausage is a great outlet for the tougher bits of flesh. I find that getting out the hand grinder is a meditative task, and like the pasta roller or potato ricer or even the food mill, using the crank is so appealing that even the five year old here stays interested enough to complete the task.
But soups: save the ubiquitous chicken soup, our weekly soup is usually a vegetarian affair. It’s a habit, frankly, borne out of 16 years of vegetarianism: I just don’t think to grab a hunk of flesh to sex up my soups, you know? Entirely unnecessary.
Until, that is, you make about 3 lbs. of sausage that you can’t refreeze: how about using some of it in soup? Indeed.