Rice & Sausage Soup Recipe

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Rice & Sausage Soup Ingredients

1 lb sweet italian sausage
1 each turnip, diced
1/4 lb ham fat, put through fine
1 blade of the food chopper
1 with one small onion
2 qt white of classic bouillon
1 cup rice
1 tbsp chopped parsley
3 tbsp butter, softened
1 1/2 cup freshly grated parmesan chee

A Recipe for
Rice & Sausage Soup

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Rice & Sausage Soup

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Rice & Sausage Soup Directions

Cook the sausage for 10 minutes in boiling water, drain, cut into
1-inch slices, and reserve. Cook the turnip in boiling waster for 15
to 20 minutes, or until just tender, and drain. Put the ham fat in a
large earthenware (or enamel) pot over medium heat and cook until
golden. add sausage,turnip, ant the bouillion. Bring it to a boil and
drop in the rice. After it has cooked for 20 minutes or until just al
dente, add the chopped parsley, butter, and1/2 cup of the grated
cheese. Correct the seasoning and serve with the remaining cheese on
the side. Serves six.

Serves: 6

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Rice & Sausage Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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