February Charcutepalooza – Bacon, Sausage and Potato Soup

Getting Ready for the Soup

Back from a great vacation in Mexico for a day and I have to make a recipe for the February Charcutepalooza challenge. No time to go grocery shopping and the deadline is tonight for the post. What can we make? Soup? Yes we can make soup. In fact, we have all the makings of a Tuscan Potato soup! Necessity is the mother of invention they say and that is never more true than in cooking at home sometimes.

All the Ingredients!

Bacon Sausage and Potato Soup

12 oz. Homemade Chorizo Sausage casings removed and chopped (see Sausage Party Post)
8 oz. Homemade Fresh Bacon chopped (see Charcutepalooza Challenge #2)
1 Medium White Onion diced
4 Cloves Garlic minced
3 Large Potatoes Cubed 1/2″x1/2″
1/2 cup dry white wine (we used an Orvieto)
4 cups chicken stock
3 cups milk
2 Bay Leaves
1 1/2 tsp. thyme
1 1/2 tsp. rosemary
1/2 tsp. cayenne
black pepper to taste
salt to taste

Heat a 4 quart pot on medium high heat. Add the sausage and saute until slightly browned. I used a mild chorizo sausage that I made and had in the freezer but an italian sausage or an andouille sausage would work well. Once brown remove from the pot and set aside.

Chorizo Sausage

Add the bacon and saute until crispy. Pancetta would be the first choice for this soup but since mine is not ready for 3 more days I used my fresh bacon. Once it is crispy remove from the pot and set aside.

Fresh Bacon

Reduce the heat to medium and add the onions and saute until they are tender and translucent about 5 minutes. Add the garlic and saute for another minute.

Add the white wine and deglaze the pot. For those of you who may not know, this means that you want to use the liquid and a your spoon to get all of the brown bits stuck to the bottom of the pot. This is where a ton of flavour for the soup will come from.

Once you have deglazed the pot, then add the stock, milk, thyme, rosemary, cayenne and return the bacon and sausage to the pot. Bring the soup to a boil and add the potatoes. Simmer the soup until the potatoes are tender, about 15-20 minutes. Add salt and pepper to taste and serve.

The Finished Product

The soup is a nice, rich winter meal with a little heat from both the chorizo and the cayenne. Eat with a fresh baguette and a glass of the white wine.

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Charcuterie Challenge #2

Pancetta and Fresh Bacon

The second challenge for Charcutepalooza was issued on January 15th and I am really behind the eight ball on this one. I need to complete the curing and have an article and recipe for one of the two meats by February 15th and I have only finished the fresh bacon. The pancetta will need two weeks to cure and so will be past the deadline. To make the timing a little more difficult, we are heading to Mexico for a week and so will only have one day once we are back to do the post.

Anyhow…we bought an 11 pound pork belly and brought it home last week.

Pork Belly Skin Removed

Removed the skin and cut the belly in half and cured two ways. One a basic salt cure and the other a traditional italian cure both again from Michael Ruhlman’s book Charcuterie: The Craft of Salting, Smoking and Curing.

The Pancetta Half

Both the pancetta and bacon cured in the fridge for a week until the pork belly was nice and firm and then removed.

Fresh Bacon Out of the Oven

The bacon was roasted in the oven under low heat until it reached a temperature of 150º F, removed from the oven to cool and then sliced and frozen.

Fresh Frozen Bacon

The pancetta was rolled tightly, tied and then hung in my new home curing chamber for 2 weeks at 60º F and a humidity of 60%.

Rolled Pancetta

The bacon tastes great and I am looking forward to trying it in a recipe to be determined. The pancetta looks really good but we will see in 14 days.

Pancetta Curing in the New Chamber