Ingredients
| 250 gm |
fresh kale or savoy cabbage |
| 2 |
medium onions |
| 4 to 6 |
spicy pork sausages |
| 300 gm |
FAIRTRADE potatoes |
| 1.5 L |
water |
| 20 ml |
Equal Exchange Palestinian Fair Trade olive oil |
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plenty of salt and FAIRTRADE black pepper to taste |
| FAIRTRADE |
Sources
Fresh Fruit and veg
Herbs and Spices
Olive Oil
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Method
Preparation
Top, tail, peel and chop fine the onions.
Prick the sausages all over with a fork.
Remove discoloured leaves from the cabbage, and take out the hard stem.
Slice the cabbage thinly.
Peel or scrape the potatoes and slice thin.
Cooking
Using the minumum of oil, cook the onions and sausages in a saucepan until the onions are just about to go golden and the sausages are cooked.
Remove sausages, and slice into .5 cm rounds.
Meanwhile
In a large le Creuset pan heat the water with a little salt and cook the potatoes until tender (about 20 minutes).
Remove the potatoes (retaining the water) and mash them separately, and then return them to the pan.
Add the onions, some olive oil, salt and ground black pepper. Bring to the boil.
Add the kale or savoy cabbage and boil for a few minutes.
Add the sliced sausages to the soup.
Serve hot.
Variations
Cook the sausages separately in a pan of water (enough to cover the sausages)
There are many varieties of sausage, try them.
Chorizo sausages: Portugal, Italy, Spain.
Toulouse sausage: France.
To serve
Serve with "doorsteps" of a full flavour bread like the Donker from Driffield Farmer's Market.
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