Pairing recipe for Harvest Festival 2019: Schulze Vineyards & Winery

Paired with Siegfried Reserve.


  • 1 1/2 pounds andouille sausage or smoked sausage, sliced
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons Cajun seasoning
  • 2 tablespoons extra-virgin olive oil
  • 1 (30 oz.) bag frozen shredded hash browns
  • 6 cups low-sodium chicken broth
  • 1 (10.75 oz. can of cream of chicken soup
  • 1 ( 8 oz.) package of cream cheese, room temperature
  • 1 cup sharp cheddar cheese, grated, plus more for garnish
  • Kosher salt and freshly ground pepper, to taste
  • 1/3 cup green onion, optional, garnish

15 minutes active, 2+ hours inactive to prepare. Serves 8


  1. Optional: heat olive oil in a large pan or skillet over medium high heat and sauté onion for 6-8 minutes, or until softened. Add sausage and cook until browned on all sides.
  2.  Season with salt and pepper and cajun seasoning, then add garlic and cook for another 1-2 minutes.
  3. In a medium bowl, whisk together chicken broth and chicken soup until smooth and combined.
  4. Transfer sausage and onion to slow cooker, then add potatoes and chicken sou mixture.
  5. Cover and cook on high for 3-4 hours, stirring occasionally.
  6. Add cream cheese and cheddar cheese to soup and cover and cook for another 10-20 minutes, or until incorporated and smooth. Taste and adjust seasoning, if necessary.
  7. Serve hot, topped with green onions and more cheddar cheese. Enjoy!