Pork Soup With Sausage

Pork Soup With Sausage (La Soupe Au Lard)

Pork Soup With Sausage will fill you up. The key is to cut the ingredients roughly and put them in. The longer it is boiled, the thicker the taste becomes.

Where doesn’t it smell good? Pork Soup With Sausage smells like boiling haha.

Ingredients

  • 1½ kg (3lb) meaty rib of pork (without rind but with a thick layer of fat)
  • ½ kg (1lb 2oz) smoked pork sausage
  • 1 kg (2¼lb) carrots
  • 4 leeks, 1 onion
  • 3 cloves
  • 2 stalks of celery or 1 slice celeriac
  • 1 green pepper
  • 1 bay leaf
  • 1 sprig of thyme
  • 3-4 sprigs of parsley
  • Salt, pepper

Brine

  • A litres (3½pt) water
  • 300g (11oz) salt
  • 100g (¼lb) sugar

For the lemon cream sauce

  • Fish trimmings
  • Juice of half a lemon
  • 4 peppercorns
  • 4 tbsp double cream

Details

Preparation time: 60 minutes
Cooking time: 90 minutes
Serves: 6

Method

Step 1

Bring ingredients for brine to the boil, add pork and simmer for 20 minutes. Remove and place in a saucepan with 2½ litres (4½pt) cold water. (The pork can be salted the day before, boiled for 15 minutes in the salt brine and left to cool.)

Step 2

Peel or wash vegetables and slice. Make a bouquet garni of a leek top, celery green, bay leaf, thyme, cloves and parsley. Add a pinch of salt and ¼-½ x 5ml tsp (¼-½tsp) pepper.

Step 3

Remove vegetables as they become tender and boil the pork until completely tender. Keep vegetables warm in some of the stock. Season with salt, if necessary.

Step 4

Brown sausage in a little fat or warm it in a colander over the saucepan. It should not be allowed to simmer in the stock as this will enhance the smoky flavour.

Serve pork, sausage and warm vegetables on flat, heated plates and soup plates containing soup at the side. Put out brown bread.

Strained soup, vegetables and meat are suitable for the freezer, separately

Another meat soup that will fill you up, Romazava

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