Ingredients Jump to Instructions ↓

  1. 1 pound elk breakfast sausage

  2. 2 tablespoons olive oil

  3. 3 cloves garlic, minced

  4. 2 teaspoons minced fresh ginger root

  5. 1 onion, chopped

  6. 2 cups cubed butternut squash

  7. 2 beets, sliced into rounds

  8. 4 red potatoes, diced

  9. 4 carrots, chopped

  10. 1/2 medium head green cabbage, chopped

  11. 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste

  12. 2 teaspoons dried dill weed

  13. 2 teaspoons dried rubbed sage

  14. 2 teaspoons dried thyme leaves salt and black pepper to taste

  15. 2 quarts chicken broth

  16. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  17. 1/4 cup red wine vinegar

Instructions Jump to Ingredients ↑

  1. Heat a large pot over medium-high heat. Cook and stir the sausage in the hot pot until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; reserve the browned sausage. Pour the olive oil into the pot; stir in the garlic, ginger, onion, butternut squash, beets, red potatoes, carrots, and cabbage. Cook and stir for 10 minutes. Season with hot pepper sauce, dill, sage, thyme, salt, and pepper. Add the browned sausage, chicken broth, cream of mushroom soup, and vinegar. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until all of the vegetables are tender, about 30 minutes.


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