Sausage, Beer & Cheddar Soup - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

175ml/6 oz

Ingredients

	Metric	Imperial
Oktoberfest Smoked Dinner Sausage, thawed, 114 g each	13 each (1.482 kg)	13 each (2.964 lbs)
Canola Oil	20 ml	4 tsp
Carrots, fresh, peeled & chopped	505 g	1 lbs 1 oz
Celery, fresh, chopped	460 g	1 lbs
White Onions, fresh, diced	190 g	7 oz
Garlic, minced	45 g	1.6 oz
Beer or non alcoholic beer	1.15 L	4 2/3 cups
Beef Broth, reduced sodium, prepared	3.15 L	12 2/3 cups
Black Pepper, ground	10 ml	2 tsp
Cheddar Cheese, shredded	600 g	1 lbs 5 oz
Cream, 10% milkfat	780 ml	3 cups + 2 Tbsp
Cream Cheese	780 g	1 lbs 11 oz

The day before, thaw the Oktoberfest Smoked Dinner Sausage under refrigeration at <40'F/4'C.
Heat oil in stockpot on medium heat. Saute carrots, celery, onions and garlic for ~ 8 minutes until onions are translucent.
Slice the sausages into 1/4 inch slices. Add the sausages, beer, beef broth, pepper and salt. Cook on medium heat for 30-45 minutes.
Add cheddar cheese, cream, cream cheese and stir using a whisk until thoroughly mixed. Add more salt and pepper to taste if desired. Cook for another 30 minutes. Ensure internal temperature reaches 165'F/74'C held for at least 15 seconds.
Serve 175 ml/6oz per serving. Garnish with shredded cheese or sour cream.

Serve with crusty garlic bread/buttered roll and garnish with shredded cheese or sour cream (sides not included in the nutritional information).