Sun Corn Soup with Nuremberg Sausages

5 from 4 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 140 g 1 small can of sun corn / weight
  • 60 g 1 Onion
  • 10 g 1 piece of ginger
  • 1 tbsp Sunflower oil
  • 1 tsp Mild curry powder
  • 500 m Vegetable broth (2 teaspoons instant broth)
  • 80 g Whipped cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tsp Sweet soy sauce
  • 100 g ½ red pepper 120 g / cleaned
  • 150 g ½ pack of Nuremberg sausages / 7 pieces
  • 1 tbsp Sunflower oil


  • Drain the sun corn well in a sieve, set aside a tablespoon. Needed when serving. Peel and dice the onion. Peel and finely dice the ginger. Heat sunflower oil (1 tbsp) in a saucepan, fry the onion cubes with the ginger cubes and the rice for about 3 minutes, dusting with mild curry powder (1 TKL). Deglaze / pour in the vegetable stock (500 ml / 2 teaspoons instant stock). Add the cream (80 g) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and sweet soy sauce (1 teaspoon). Let everything simmer with the lid on for about 10 minutes. In the meantime, clean, wash, finely dice the pepper half and set aside a full tablespoon. Also needed for serving. Cut the Nuremberg grilled sausages into pieces approx. 1 cm thick and add them to a pan with sunflower oil (1 tbsp) golden-brown grilled sausages. Heat everything briefly and serve hot. Sprinkle the filled plates with the corn kernels and diced paprika.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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