General cooking tips

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Hearty Sausage Soup Recipe

	Category	Sausage Recipes
	Views	207
	Ratings	0

Ingredients And Procedures

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.

Rate this recipe!

Post this recipe to your site

<h1>Hearty Sausage Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 Lb. Italian sausage links <P>2 C. dry white wine <P>2 Cloves garlic -- minced <P>1 Medium onion -- finely chopped <P>5 C. chopped cabbage <P>1 Can tomatoes -- (28 oz.) cut up <P>1 C. water <P>1 Can green chili -- (4 oz.) <P>peppers -- rinsed, seeded and chopped <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>