Pasta Sausage Soup

This recipe is very simple to make and the rich flavor is achieved form the Queen City Smoked Metts and Brats. Soup is comfort food and can be enjoyed the next day as a time saving treat.

You Will Need the Following:

  • 1 ½ Lbs. Of Queen City Mild Metts and Brats (About 9 links)
  • ½ Cup chopped onions)
  • 1 TBS. minced garlic
  • 6 cups of water
  • 1 can of diced tomatoes undrained, 28 ounces
  • 2 chicken bouillon cubes
  • 1 TSP salt
  • 1 TBS pepper
  • 1 TBS. Worcestershire sauce
  • 2 ½ cups of uncooked rotini pasta

How to Assemble:

  1. If the sausages have casings, remove them. Cut on the bias, into ½ “ pieces
  2. Place the sliced Queen City Mild Metts and Brats in a Dutch oven or large covered sauce pan. The sausages are fully cooked so simply brown on medium heat.
  3. Immediately add the minced garlic and the chopped onion to brown with the sausages.
  4. When the sausages and onions are browned, add the water, tomatoes, Worcestershire sauce, bouillon, salt and pepper. Bring to a boil.
  5. Add the pasta.
  6. Reduce the heat. Simmer for about 20 minutes uncovered.

Goetta Sliders

Sliders have found their way into mainstream menus.  Queen City Sausage use goetta sliders when we sample at local charity events.  Goetta sliders are so simple to make and you can be as creative as you want to be.  A guaranteed crowd pleaser.

You Will Need the Following:

  • 1 roll of Queen City Goetta
  • 8 mini buns, sliced
  • 1 medium onion
  • 8 slices of sharp cheddar cheese (optional)

How to Prepare:

  1. Slice the roll of Queen City Goetta into 8 equal patties.
  2. Use a medium size non-stick skillet. Place on the burner. Set to medium heat and add the goetta patties.
  3. Brown the one side of the goetta patties thoroughly, turn and brown the other side.
  4. Slice the onion into 8 thin slices.
  5. When the goetta is cooked, place the patties on the buns, add onions and optional cheddar cheese.
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Grill Tips

1.pngParboil with beer

In a pot placed directly on the grill, add your favorite beer and Queen City sausages.  Before they even touch the grates of the grill, allow the sausages to simmer in the beer for about 5 minutes.

2.pngCook Slowly

Once the grill has warmed to a medium-low temperature, and the sausages have been heated throughout, remove them from the beer and place them right on the grill.  Cook each link slowly over low heat to preserve its juices and optimize flavor.  High heat leads to burnt casings, overcooked sausages, and flame flare-ups; grill slowly and carefully.

3.pngUse tongs

Forks pierce sausage casings and allow juices to escape.  Avoid flare-ups and dry sausages by turning them often with tongs.

Note: More cooking time may be necessary when cooking raw sausages.

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