CookEat Recipe
Prawn and Sausage Soup
Pork sausage and chickpeas simmer with onion and garlic. Prawns and capers are added near the end before the soup rests briefly.
Method
Steps
Step 1
Use 180 g cooked, drained chickpeas, raw pork sausage cut into 2 cm pieces and raw peeled, deveined prawns, thawed if frozen. Chop onion and garlic and drain and chop capers. Clean hands and utensils after raw meat or seafood.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and sausage for 6–8 minutes, turning. Add garlic for 30 seconds, then 1100 ml water and chickpeas. Simmer gently for 12–15 minutes until thick sausage pieces reach 71°C internally on a clean digital thermometer.
Step 3
Add prawns and capers and simmer for about 3–5 minutes until prawn centres reach 74°C. Rest off heat for 5 minutes and serve.
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Cooked 4 times