Being an Allrecipes Brand Ambassador I was asked to pick a recipe and use Johnsonville's Italian Sausage. That being said I subbed the ground beef for Johnsonville's Sweet Italian Sausage links. I cut the casings off and and fried like ground beef. I also chose to precook the potatoes and carrots separately, personal preference (I was afraid they would get overcooked otherwise). In a separate pan I cooked the onions and celery in the butter, added the flour and made a roux. I then added my homemade chicken stock, half and half and seasoning and cooked until thickened. Slowly I added shredded cheese, a little at time, until melted. I then added the cooked sausage, potatoes and carrots and cooked until heated through. I found that the amount of flour called for in the recipe was a little skimpy and made the soup a tad too thin for me so I added another tablespoon, sprinkling in a little at a time and whisking briskly until I got the desired thickness. Can't vouch for how it tastes with burger since I made it with sausage but it was good as I made it. I think adding a spicier sausage could possibly make it tastier.
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Being an Allrecipes Brand Ambassador I was asked to pick a recipe and use Johnsonville's...