Heat 4 tablespoons butter in a large pot over medium heat. Add the sausage, and cook, breaking it up with a spoon as you stir, until it is cooked through and browned and caramelized at the edges, 8 to 10 minutes. Add the celery and onions, followed by 2 teaspoons salt, the pepper and chile flakes, and cook, stirring occasionally, until the vegetables are softened and translucent and just beginning to brown at the edges, 12 to 14 minutes more. Remove the pot from the heat and stir in the stock.
Heat 4 tablespoons butter in a large pot over medium heat. Add the sausage, and cook, breaking it up with a spoon as you stir, until it is cooked through and browned and caramelized at the edges, 8 to 10 minutes. Add the celery and onions, followed by 2 teaspoons salt, the pepper and chile flakes, and cook, stirring occasionally, until the vegetables are softened and translucent and just beginning to brown at the edges, 12 to 14 minutes more. Remove the pot from the heat and stir in the stock.
Heat 4 tablespoons butter in a large pot over medium heat. Add the sausage, and cook, breaking it up with a spoon as you stir, until it is cooked through and browned and caramelized at the edges, 8 to 10 minutes. Add the celery and onions, followed by 2 teaspoons salt, the pepper and chile flakes, and cook, stirring occasionally, until the vegetables are softened and translucent and just beginning to brown at the edges, 12 to 14 minutes more. Remove the pot from the heat and stir in the stock.
Heat 4 tablespoons butter in a large pot over medium heat. Add the sausage, and cook, breaking it up with a spoon as you stir, until it is cooked through and browned and caramelized at the edges, 8 to 10 minutes. Add the celery and onions, followed by 2 teaspoons salt, the pepper and chile flakes, and cook, stirring occasionally, until the vegetables are softened and translucent and just beginning to brown at the edges, 12 to 14 minutes more. Remove the pot from the heat and stir in the stock.
