Smoked Beef Sausage and Cheddar Harvest Soup

I have a secret, as much fun as summer grilling can be I really love smoking beef in the fall, when the days turn cool, and everyone seems to have twice the appetite for heartier fare. 

This hearty, delicious Smoked Beef Sausage and Cheddar Harvest Soup was inspired by all the knowledge that was shared at the New York Smokin’ Summer #BeefBash this august. We had a blast smoking handmade beef sausages and perfect beef brisket.

I made the German Beef Sausage recipe from Beefitswhatsfordinner.com cased it, smoked it and used it as the star of this delicious soup recipe. Paired with smoky, sweet beef-bacon, and sharp cheddar cheese it is the ultimate fall comfort dish. Making your own beef sausage is simple and really rewarding, not only is it delicious and nutritious you get to choose exactly what you want in it and what you don’t. 

Yield: 4 16-oz.

Author: Taffy Elrod

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Smoked Beef Sausage and Cheddar Harvest Soup

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Smoked beef sausage and beef bacon fill this soup with hearty, satisfying flavor, they are a perfect fall pairing with the butternut squash and cheddar cheese. This soup will be a hit after a day in the pumpkin patch, warming-up a weekend tailgate, or for a simple supper that can be put on the table in under an hour.

Ingredients

• 5 oz. smoked beef bacon (smoked beef plate)
• 12 oz. smoked beef sausage (I filled casings with this German beef sausage recipe and smoked them on the grill)
• 1 large (10 oz.) yellow onion, diced
• 3 cups (1 lb.) peeled, cubed butternut squash
• 2 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 bay leaf
• 1/4 tsp. cayenne pepper (optional)
• 1 quart (16 fl. oz.) low sodium beef stock
• 2 cups (8 oz.) shredded cheddar cheese
• 1/2 cup (4 oz.) sour cream
• 1 tablespoon Dijon mustard

Instructions

1. Place the beef bacon in a large, heavy bottom soup pot over low heat and cook slowly until it is crisp. Remove the beef bacon from the pot and set aside, leave any drippings in the pot.
2. Add the diced onion to the drippings in the pot and cook on low heat until the onions are translucent and beginning to brown slightly.
3. Add the garlic powder, paprika, salt, pepper, and cayenne pepper to the pot and stir, until the spices are fragrant about 30 seconds.
4. Add the beef stock to the pot and stir to loosen any cooked pieces stuck to the bottom of the pot. Add the butternut squash, cover, and bring to a boil. When the contents of the pot are boiling. Stir well, turn the heat to medium and let the soup simmer, covered until the squash is tender but still holding its shape, about 15 minutes.
5. Add the shredded cheese and sliced green onion to the pot and simmer until the cheese is melted.
6. In a small bowl, stir the mustard and sour cream together.
7. Stir the sour cream mix into the soup.
8. Garnish with crumbled bacon, sliced green onion and a dollop of sour cream.

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Check out www.Beefitswhatsfordinner.com for the recipe, more great information and tips.

Paid Partnership with Beef New York Beef Council