Smoked Sausage and Cabbage Soup

(Modified from http://www.tasteofhome.com/recipes/hearty-cabbage-sausage-soup).

Things I did differently from the recipe:

1. I pan fried the sausage. I wanted it crispy not boiled.
2. After I put the sausage in the pot I made a roux/gravy of sorts (see pictures). This helps the flour not be clumpy in the milk. I do the same trick with potato soup.  In the drippings from the sausage I poured the flour in the pan and stirred it a little. You leave it until the flour almost looks like it will burn (before it burns) and you pour the milk on and stir some until thickened (can use a fork to stir in milk). I used 1.5 cup milk.
3. I didn’t use as much salt. I just shook some salt and pepper in.

Next time I would have bacon or bacon bits to serve with it to add a little more salty and crunch but as is it was really good.

Definitely would recommend. This is the first recipe I have used the smoked sausage with. Usually we just pan fry and eat for breakfast but this was also excellent.