This was very tasty soup. I didn't know what portuguese sausage was though and couldn't find any where I looked, So I used spicy pork sausage instead.
Modifications:
1 lb hot ground pork sausage (instead of 2 lb portuguese sausage)
extra ham to make up for less meat
extra quart of water (though it really should be an extra 2 quarts since most of the liquid was absorbed during cooling)
1 tablespoon of chicken stock base (equivalent to 3 bullion cubes)
For next time:
Add 4 quarts water total.
Add 2 T chicken stock base.
Put in half the amount of pasta called for.
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