Sausage Chowder
Shopping List:
1 Pack Fuge Chorizo Verde, or Andouille, or Peruvian Sausage (uncased)
2 Tblsp Olive Oil
1 Cup Onions, sliced
1 Cup Red Pepper, sliced
1 Tblsp Crushed Garlic
1 28oz Can Whole Tomatoes
1 Tblsp Paprika
0.25 Tsp Crushed Red Pepper Flakes
4-6 Cup Chicken Stock
2 Cup Shredded White Cabbage (optional)
1 Cup Medium Diced Potatoes
0.5 Cup Barley
Directions:
In a deep Dutch oven or soup pot heat the olive oil and add the uncased sausage, cook until lightly browned. Remove and set aside, drain all but 2 Tblsp of the fat.
Add the sliced onions and peppers, cook until soft. Add grushed garlic and cook another 3-5 minutes until the garlic becomes fragrant.
Add remaining ingredients including sausage and bring to a simmer. Simmer gently for 1 hour or until barley is tender.
Finish with chopped parsley and enjoy!