Spicy Sausage and Wild Mushroom Minestrone


1/2 lb Prima Porta Artisiano Hot Italian Sausage Rope (SKU: 3836), cut into slices
1/4 cup EVOO
1 small red onion (diced)
1 medium carrot (peeled & diced)
1 leek 1/4 & sliced (white part only)
4 cloves garlic (sliced)
2 ribs celery (diced)
2 cups assorted wild mushrooms
1 ea 28 oz can chopped tomatoes (drained)
4 cups chicken stock
1 sprig fresh thyme (picked and chopped)
1 spring fresh basil (picked & chopped)
2 sprigs fresh flat Italian parsley (picked & chopped)
1/2 cup kidney beans (cooked)

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



In a heavy bottom over high heat saute' the sausage. Then lower the heat and melt the butter & sweat the garlic, leeks, onions, mushrooms and celery. Add your chicken stock, tomatoes and cooked beans and allow it to simmer for 30 min. Add your fresh herbs & season with salt & pepper to taste. Then ladle in a bowl and drizzle with EVOO and serve.