Santa Soup

Fry the sausage balls on high heat in a dutch oven or stew pot. After the first five minutes add the mushrooms, 1/2 of the caraway seeds, onion and basil. Continue to fry another 5 minutes to add a dark edge to the onions. As soon as the onions develop a brown edge add a cup of the beef stock. Keep the heat on high and allow the beef stock to reduce. After the stock reduces to a syrup-like consistency add another cup of stock. Continue to reduce and add for 10-15 minutes or until the sausage balls are thoroughly cooked. While the sausage balls are cooking add the second container of beef stock and the water to a stew pot. Bring to a boil. When boiling add the potato and sprouts and the remainder of the caraway seeds. Boil until the potatoes are mostly cooked through but still slightly firm. Add the sausage mixture to the pot with the potato and sprouts. Bring back to a gentle simmer and allow to simmer for 20 minutes to distribute the flavors. Add the remainder of the stock to taste or supplement with additional water if desired. Chef's Notes I have tried supplementing the potatoes for white cannelloni beans and this has worked out well for the carb conscious (although Mrs.Claus tells me that Santa only eats his with potatoes). If you want a bit more heat to this stew you might add a teaspoon or two of Tabasco or Frank's Hot sauce to taste during the simmer period. Be sure to use small brussel sprouts. They tend to be more tender and less bitter. Ideally the sprout is small enough to rest in the base of a fork (see picture). If you can't get good sprouts you might substitute cabbage or spinach. Both vegetables will lift the taste and cut through the beef flavor.