Category Archives: sausage

Hearty Cabbage ‘n Lentil Soup With or Without Smoked Sausage

It’s about time a post a great soup recipe and I’m sure this one would please both, vegetarians and carnivores. This October is definitely taking a Swiss food direction for us: the recently discovered Vaudois sausages are actually the culprits of turning this wonderful vegetarian soup into a real carnivorian treat. First thing first though, this soup is incredibly nourishing and soul-soothing already in its vegetarian version. The ingredients and spices in it already make a perfect flavor combination and are bursting with healthy nutriments. The smoked sausage however does bring its taste and depth to the level the non-vegetarian would never forget.  Naturally, with the modern scientific approach to cooking, a teaspoon of liquid smoke can deliver relatively similar aroma in vegetarian version (although you probably won’t even need it). But the succulent smoked sausage itself, especially the one we discovered recently at Saucisson Vaudois deli, well, that’s a different story…

Last week-end we headed to Mont Saint-Grégoire (about 40-minutes driving from Montreal) to have our last year’s walk through the golden leaves of the fall and collect some apples. This area is known to have a number of Swiss farmers settled there over the years (true, the mountain scenery looks remotely Switzerlandish). Not surprisingly, on our way to the mountain forest we stopped by at Saucisson Vaudois in a tiny town Sainte-Brigide. Just by the number of cars with Montreal’s licenses and European-looking people stepping out of them (some were wearing Tyrolean hats indeed) we knew something was going on in there. The selection of all things Swiss was impressive including of course the smoked sausages and their names, like Waadtlaenderwurst or Nuremberg Bratwurst.

Lower right image credit Saucisson Vaudois

The October special sausages like saucisse aux chou grabbed our attention and we got some to try along with bunch of other things that make you drool. For the record, many Montreal celeb restaurants, like Au Pied De Cochon, for example, are buying Vaudois specialties directly from them (which explains why you don’t necessarily see those products in major groceries).

One of their best selling items is a blood pudding and most of the time if you come by in the afternoon, chances are you won’t find any. We were lucky to get some and believe me, after it’s been slow-cooked with onions, apples and cider for about 30 minutes, it WILL make our taste buds singing Yodel-Ay-Ee-Oooo! (provided you like boudin in general and tried some of the world’s best).
If you’re currently visiting Montreal to enjoy the fall scenery, look no further and go to MontSaintGrégoire. It’s not only quintessentially quaint place for cabane a sucre (maple syrup attraction). Each fall the majestic matured sugar maple grove of Charbonneau turns into a breathtaking Pan’s Labyrinth of adventures hidden among the enchanted trees.

Just meandering along the red & yellow leaf-covered trails in a splendor of the dazzling colors is already serene and relaxing. But you have so much more options: from apple-picking (yes, it’s still on) and food & beer sampling; to biking or horse-riding, to hair-raising tree-top trekking…

And as you look out into the majestic fall scenery (and/or perform some thrilling Tarzan flips in Arbraska on a zip line), your appetite is growing and soon you find yourself making pit stops at farms and local deli to hurry back home after and sample what you bought…

And then 30-minutes later this uber comforting soup is born. The Vaudois smoked sausage with cabbage (a cuire) with cooking instructions: ‘boil for 20 minutes’ suggested that it dived directly into a hearty mix of boiling veggies. Cabbage in, cabbage out and so it was a cabbage soup; with the touch of the traditional Swiss Papet Vaudois (leek, potatoes, wine) ingredients; bunch of spice and dark greens to lift up the taste and benefits; and lentils for an extra fiber and protein (specifically in vegetarian case).

Boy oh boy it was good, Oktoberfest-like too, with a cold glass of beer on a side. Cheers!

Great Tip: cooking a whole smoked sausage, be it Swiss Vaudois or Spanish Chorizo and slicing it right before serving delivers much tastier results than cutting the sausage in pieces before cooking (then the sausage loses half of its taste and color).

Useful swaps: use these (almost interchangeable) ingredients to match your taste or fridge selection:

-1 leek to 1 onion, thinly sliced (add all at the time to add onion);
-2 potatoes to 2 sweet potatoes or 2 big carrots (add all at the time to add potatoes);
-3 mentioned spices (paprika, cumin, coriander) to a heaping tablespoon of ground or paste curry;  
-¼ cabbage to 4 cups of kale (add all at the time to add kale);
-1 big tomato to 1 cup of diced canned tomatoes or 1 cup of tomato juice;
-1 pound smoked uncooked sausage to 1 pound smoked cooked sausage (add 5 minutes into the end of cooking);
-½ dry red lentils to 1 cup any canned/rinsed lentils or navy beans
Enjoy your fall cooking!
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SMOKED SAUSAGE CABBAGE & LENTIL SOUP
Yields: 6 generous portions.
Ingredients:
1 tbsp vegetable oil
½ tsp chili flakes
1 onion, diced
2-3 garlic cloves, minced
½ tsp smoked paprika
½ tsp ground coriander
 ½ tsp ground cumin
1 leek (white part only), thinly sliced
2 potatoes, peeled and cubed
1 big tomato, diced
½ cup white wine or apple cider vinegar (optional)
6-7 cups vegetable broth, or chicken stock, or water
¼ small green cabbage, shredded
1-2 bay leaves
1 lbs smoked uncooked sausage
½ cup dry red lentils
2 cups kale (or Swiss chard, or spinach), coarsely chopped
Salt to taste
Freshly ground pepper to taste
Fresh parsley or basil for garnish, minced
Instructions:
Heat the oil in a Dutch oven or a large pot to medium high and add chili flakes. Add onion, garlic and sauté for one minute. Add paprika, coriander, cumin and mix. Add leek and potatoes and sauté for 5 minutes more. Add tomatoes and sauté for two more minutes. Optionally, add a big splash of white wine or apple cider vinegar.
Add broth, cabbage and bay leaves, stir and bring to boil. Add the sausage. Reduce heat to simmering. Half-cover the pot with the lid and cook simmering for 10 minutes, until potatoes are almost done.
Add red lentils, mix well, bring back to boil and simmer for another 10 minutes.
Remove the lid, add kale, mix and simmer for 2 more minutes uncovered.
Check the seasoning, discard the bay leaves, remove the sausage and set aside to cool down a bit (3 minutes). Slice the sausage to the bite-size pieces. Ladle the soup in the bowls and add the desired amount of sausage to each. Garnish with chopped parsley or fresh basil and serve immediately.