Sauteing Sausage for White Bean Soup

Video Transcript

"On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make white bean escarole soup. Now we're going to add our smoked pork sausage to the soup. I personally like this it really adds a smoky flavor there is not a lot of meat in this. Just a little bit it's going to be in a pretty find dice, this is a really nice smoke pork sausage and the reason why it's nice is that its' uncured. Which means that no chemicals in the forms of nitrates have been added in the process of this sausage. So it's really clean no chemicals but it still taste porky and smoky and does the trick for sure. I'm just going to take one of the links on my cutting board and I'm going to slice it into rounds like that, not to thin not to thick. Because I think these are kind of to big to be in a soup spoon I then am going to take the rounds and stack them up form time saving stake. I'll slice them in half and that way you know you'll get a nice piece of pork in your spoon or in your mouth and it's not too big. I think this is just a little too big and then we're going to take these rounds and drop them in our soup like that. I'll get my spoon and stir it around and let that simmer with the aromatic vegetables, carrots, celery, onion and garlic. That's going to infuse the olive oil and the butter with a nice flavor. When we come back we're going to talk a little bit about wine."