Grandpa Rosie's Recipes #2: Sausage Soup

This recipe is pretty much all prep. The cooking is just to dump everything into a pot, and the pot does all the work for the following 90 minutes.

With the last recipe, I also made some homemade white bread. I didn't make anything new this time because I had a couple of leftover corn toasty muffins from a meal I made the previous week. Can anybody tell me what a corn toasty is? It was for a Rachel Ray recipe, and I couldn't tell what the difference was between these and cornbread. IS it different?

My cocktail with this recipe was a Wild Irish Rose, which I made with Jameson Black Barrel. This might be the smoothest whiskey I've ever had while still being very flavorful. I've had some smooth Canadian whiskeys, but those were not at all very flavorful. This is a bottle that could do some trouble on me. Using it with this drink however was just a waste of good booze. With the inclusion of the lemon juice and grenadine, you really loose any of the whiskey taste; those other two flavors fully take over.

As mentioned, this was a VERY simple recipe. Slice/chop/cut what needs to be sliced/chopped/cut, and combine it all. The recipe says to cook slowly for about "1 to 1 1/2 hours." I brought it to a boil then brought it down to medium heat and covered for 90 minutes.

This was SO good. The smoked sausage I bought had the slightest bit of a kick to it, and it really worked when combined with the other flavors. The recipe only made about half as much as the mushroom/sauerkraut recipe, so it's not quite enough to feed an army. There was enough for me to have for dinner and two lunches, and I gave some to my sister (check out her Instagram hashtag #treasuretrunkdiner) and parents, just about a serving each.