About this recipe:A hearty soup that will make you warm and toasty during the winter months. Potatoes are simmered with spicy sausagemeat, onion, kale, chicken stock and hot pepper sauce. If you like a thicker soup, mash a few of the potatoes whilst they are cooking. If you prefer a milder soup, use a non-spiced sausage and omit the hot pepper sauce.
4 large maris piper potatoes, peeled and quartered
4 (115g) hot Italian sausages or any other highly flavoured/spiced sausages, casings removed
1 large onion, chopped
1 bunch kale, ribs removed, chopped
3 litres chicken stock
4 tablespoons hot pepper sauce
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Method Prep:20min › Cook:30min › Ready in:50min
Place the potatoes in a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain.
Meanwhile, heat a large saucepan over medium-high heat and stir in the sausagemeat. Break up the sausagemeat with a spatula and cook and stir until the sausagemeat is crumbly, evenly browned and no longer pink. Remove the sausagemeat to drain on a kitchen towel-lined plate.
Stir the onion into the sausagemeat drippings; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kale and cook and stir for 2 minutes. Pour in the chicken stock; stir in the sausagemeat and potatoes and return to a simmer. Stir in the hot sauce just before serving.