soup with sausage



1 lb. pork sausage links
(I used 2 lbs. long round beef links)
2 onions, diced
5 potatoes, sliced thin
1 (16 oz.) can cream corn
(Next time I’ll use whole kernel)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup tomato juice
(it called for 3/4 cup, but I used 1 cup because of extra ingredients)

Heat cooker and brown sausage links.

Remove sausages.

In cooker layer potatoes, onion and corn.

Season with salt and pepper.

Place links on top and pour tomato juice over top.

Close lid securely and bring to pressure.

Reduce heat and cook for 15 minutes.

Serves 4.

As everyone probably knows, Pressure Cooking is my favorite way to cook, and I ran across this recipe the other day and thought I would like to try it.

It has a Cajun sound to it and by adding a little Cajun flavoring to spice it up; this will probably turn into a very good dish to serve for a change in recipes.

I will get back to everybody as soon as I try it out!


I have made this recipe and it turned out very good, but I DID stray from the original version by doing the following:

  1. I substituted those LONG ROUND BEEF SAUSAGE LINKS for the pork sausage links. Fantastic
  2. I changed the 3/4 cup Tomato Juice to 1 full cup because of the extra ingredients. a little more won’t hurt!
  3. Next time, I will change the creamed corn to kernel corn. I believe It will be even better.
  4. I left the old measurements in so everyone could make it either way.
  5. Next time, I think I’ll add a couple of stalks of celery. I’m never satisfied with a recipe.
  6. Note: This could also be a very good soup to make on top of the stove, by adding extra Tomato Juice and stirring well to keep from scorching.

Tomato Soup


This is a recipe for the Power Pressure Cooker, a pressure cooker that several of you people have, and you might enjoy this recipe!

 I would like to say to start with that this is not my recipe, I found it online while searching for something else.
Tomato Soup

Soups and Stews

Servings 4


4 cup whole tomatoes
4 cup chicken stock
1 onion, diced
2 celery stalks, diced
2 carrots, shredded
3 clove garlic, minced
2 potatoes, peeled, diced large
2 tablespoon olive oil
1 teaspoon Sea Salt
0.5 teaspoon black pepper

Place the inner pot into the Pressure Cooker.

Press the SOUP/STEW button. Set to 10 minutes.

Add the oil sweat the onion and garlic 2 minutes.
Then add remaining ingredients into the inner pot.

Place the lid on the Pressure Cooker and Lock.

Switch the Pressure Release Valve to Closed.

Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM.

Press the CANCEL button. Let the steam release naturally.

When the steam is released completely, remove the lid.

Carefully pour the soup in small batches into blender or use a stick blender.

Puree until smooth or your desired thickness.

Note: I just found this recipe so I haven’t tried it, but seeing I dearly good Tomato Soup, I am fixing to give it a try.

I am gonna substitute Beef stock for the Chicken stock because I detest Chicken or Turkey in any form or fashion. 

Ain’t gonna eat it, no way, no how, thank you, Ma’am! Lol.

Thanks everyone,

Buddy Simmons