So rather than encouraging you to make your own sausage, I provide instead a recipe for last night's perfect end to a rainy day soup. And a warning to you purists, I am going all Rachel Ray on you and using boxed broth.
Sweet Potato Soup
1 red onion
2 stalks celery
1 anaheim pepper
1 red pepper
3 garlic cloves
1 container chicken stock or broth (I used the new Swanson's variety)
4-5 small sweet potatoes (think fingerlings), peeled
2 potatoes, peeled
1 cup Canadian bacon, chopped
Fresh tarragon and chivesOlive oil
Salt and pepper
Sour cream and shredded cheddar
Chop fine onion, celery, peppers and saute in olive oil over medium heat. Add salt and pepper. Add garlic and chicken stock or broth. Cut potatoes into cubes and add. Simmer until potatoes are tender, adding salt and pepper to taste. Puree. Add bacon and tarragon. Serve with sour cream, cheese, and chives.