Here's the recipe I'm using with the only exception being the smoking of the sausage:
Creamy Basil Tomato Soup with Sausage
Oh yea. I'm doubling the recipe. I smoked the sausage at 180* for 2.5 hrs and then 235* for 1 hr using 4 or 5 oz of hickory. I'll cut the sausage into 1" pieces, sear it as suggested in the recipe and go from there. I'll let it simmer for at least 30 minutes.
The recipe sounded delicious as well as easy. We'll see how it turns out. I think it'll go great on these chilly days.
![Big Grin](/static/images/graemlins/icon_biggrin.gif)