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Broth:<\/strong> I always use 6 cups water + 2 tablespoons Better Than Bouillon chicken flavor base. It\u2019s amazing. Highly recommend. If you\u2019re not using this, you\u2019ll probably need to add a bit more salt.<\/p>\n Pork Fat:<\/strong> This soup will have small beads of the pork fat distributed throughout the soup and\/or pearling on top of the soup. That\u2019s a good thing \u2013 it is a sign of both amazing flavor and a luscious mouthfeel. These will incorporate as it gently bubbles, and they will rise to the surface as it cools. To re-incorporate, just heat it back up again and give it a stir.\u00a0<\/p>\n Bacon:<\/strong> Hot take, but I don\u2019t think it\u2019s necessary which is why I didn\u2019t include it. You get so much flavor already from the pork sausage. I have never eaten this and wished it had bacon in it.<\/p>\n Potato Peels vs. No Peels:<\/strong> If you want to save a bit of time, use baby potatoes and just cut them into quarters \u2013 you don\u2019t have to peel them! It has a slightly different, more earthy taste (as potato peels do), but can confirm, it\u2019s still delicious.\u00a0<\/p>\n White Wine:<\/strong> For weeks now, I\u2019ve considered adding white wine to this recipe to deglaze the pan after the sausage, onion, and garlic; in my mind, it would add a nice layer of acidity to a very savory, rich broth. However, I have made this so many times and never had white wine in the house on any of the times, and I have loved every batch so much exactly as it is. Let me know if you try it with white wine in there!<\/p>\n<\/p><\/div>\n