Guinness Sausage Soup

Warm up with this hearty Guinness Sausage Soup, featuring savory sausages simmered in a rich Guinness broth. This flavorful soup is packed with tender vegetables and a hint of herbs, offering a comforting and robust taste. Perfect for a cozy meal.

Made with Item 119 – Bratwurst, Link, Raw, 4:1, 6″

Polidori products that work with this idea

SKU: 00 7 07704 91820 3

Item 1063 - German, Link, Raw, 4:1, 6”

BRATWURST LINKS 5:1, 6”, Skinless ITEM #1026 in open box

SKU: 00 7 07704 91795 4

Item 1026 - Bratwurst, Link, CKD, 5:1, 6”, Skinless

BRATWURST LINKS ITEM #119 4:1, 6” Packaging

SKU: 00 7 07704 91879 1

Item 119 - Bratwurst, Link, Raw, 4:1, 6”

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Dublin Coddle

Happy St Patrick's Day! This Dublin Coddle is a traditional Irish stew featuring sausages, bacon, onions, and potatoes simmered in a flavorful broth. It's a beloved comfort food, perfect for chilly evenings or a satisfying meal any time.

Made with:
Bratwurst

20 3 45 4 5

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Ingredients:

1 lb Polidori Bratwurst
8 strips thick-cut bacon, cut into 1-inch pieces
2 tbsp butter
2 yellow onion, chopped
4 garlic cloves
1 cup chopped green onions, plus more to garnish top
1 cup Stout beer
1 tbsp fresh thyme
¼ cup chopped Italian parsley
freshly ground black pepper, to taste
kosher salt, or to taste
pinch of cayenne
3 lbs Yukon Gold potatoes, peeled and halved
4 cups chicken broth

Directions:

Cook bacon in a Dutch oven or a large oven-safe pot with a lid over medium heat, turning occasionally, until evenly browned, about 10 minutes. Add butter, onions, and a pinch of salt, and cook until onions are soft and translucent. Add garlic and green onions, and cook, stirring for 2 minutes.
Pour in beer, raise heat to high, and cook, stirring occasionally, until it has reduced by about 75%. While the beer is reducing, season with thyme, parsley, black pepper, salt, and a pinch of cayenne. Once the beer has reduced, add potatoes and broth and bring to a simmer.
Preheat the oven to 300 degrees F (150 degrees C).
Prick sausage on both sides, and add to the pot on top of the other ingredients.
Cover and place the pot into the preheated oven. Cook for about 2 1/2 hours. Remove the lid, and continue cooking uncovered for about 1 more hour
Remove from oven and garnish top with green onions, if desired. Serve!

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Chorizo Ramen

This Chorizo ramen is a flavorful fusion dish that combines the rich and smoky taste of chorizo sausage with the comforting elements of traditional ramen noodles. The spicy and robust profile of chorizo adds a unique twist to the classic ramen experience, creating a deliciously satisfying bowl of noodles.

Made with:
Chorizo

15 35 50

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Ingredients:

1 pound Polidori Chorizo
2 tbsp butter
8 oz. mushrooms
½ cup dry white wine (I used cooking white wine)
3 cloves garlic
6 cups low sodium chicken broth
2 tsp low sodium soy sauce
2 tsp hot sauce (I used Frank's hot sauce)
2 tsp honey
¾ tsp sesame seed oil
2 (3 oz.) packets instant Ramen noodles
6 leaves Bok Choy
¾ tsp EACH: onion powder, mustard powder
¼ tsp ground ginger
1/8 tsp white pepper
1 pinch red pepper flakes
1 Soft boiled eggs
Green onions for serving

Directions:

Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.
Unpack the Chorizo and break it up in a pan until fully cooked.
Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.
Add the butter and garlic and cook for 2 minutes.
Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving
Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and chorizo. Simmer until the noodles are done, about 3 minutes.
Transfer to serving bowls and top with green onions and a soft-boiled egg.