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Ingredients
- 2tbs olive oil
- 360g sausages
- 200g bacon lardons or chopped, unsmoked bacon
- 1 onion, peeled and sliced
- 3 sprigs of thyme, leaves picked
- 750g small waxy potatoes, cut into bitesize pieces
- 4 medium carrots, peeled and thickly sliced
- 1 litre water or stock
- Salt and pepper
- 2 handfuls of finely shredded kale or cabbage
- Remove the skins from the sausages and roll them into little meatballs.
- Heat two tablespoons of olive oil in a wide, heavy-based pan. Fry the sausage meatballs until they get a little colour, then set them aside. Don’t wipe out the pan. Add the diced bacon and fry until crispy at the edges. Add the onion to the pan and sauté for a minute or so until it softens.
- Add the potato, carrot and return the sausage to the pan. Pour in the stock, season with salt, pepper and thyme. Simmer gently for 25 minutes, then add the finely shredded kale or cabbage. Simmer for a further five minutes until the potatoes are just cooked through.
- Taste for seasoning, then ladle into bowls.
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