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We hope you got benefit from reading it, now let’s go back to sausage spaghetti soup recipe. You can cook sausage spaghetti soup using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Sausage Spaghetti Soup:
- Provide 1 Tbsp butter
- Prepare 1/2 onion, minced
- Prepare 2 cloves garlic, minced
- You need 3 pcs beef sausages, cut 1 cm
- You need 100 gr spam, cut rectangle
- Take 1 pc boneless chicken thigh, boiled, diced
- Get 2 carrots, peeled, cut
- Use 100 gr frozen peas
- Use 2 tomatoes, cut into 8 wedges
- You need 1500 ml chicken stock
- You need 100 gr spaghetti, boiled al dente according to the package directions, set aside
- Take 2 tsp salt or to taste
- Provide 1/2 tsp white pepper powder
- You need 1/2 tsp mushroom bouillon
- Provide 3/4 tsp nutmeg powder
Steps to make Sausage Spaghetti Soup:
- Heat butter in a pot. Sauté garlic and onion until fragrant.
- Add chicken stock.
- Add chicken, sausage, and spam. Cook until chicken stock is boiling.
- Add carrots, peas, salt, white pepper powder, mushroom bouillon, and nutmeg powder. Keep boiling until the vegetables are cooked. Test the taste. Remove from the heat.
- Place spaghetti in the bowls. Pour the sausage soup before serving. Yum! 😋
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you’re likely to use was saved properly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that say just how long you can keep the food and whether it needs to go from the refrigerator.
This kind of food often has particular packaging to keep it fresh for longer. But it is going to go off immediately as soon as you’ve opened it. By way of instance, you might see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture may begin to deteriorate.
After this date, that the quality of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If you plan on using a egg after its best before date, make sure you only use it in dishes where it will be fully cooked, so that both yolk and white are solid, such as in a cake or even as a walnut.
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