Tag Archives: Sausage

Kale, Sausage and Potato Soup

Rainy days and soup.  IMHO, that’s comfort food at its best.

Kale?  I always thought Kale was inedible and even rarely used as a garnish.  However, I remember my first experience eating Zuppa Toscana Soup at Olive Garden.  All of my previous thoughts about Kale went away.  That soup was amazing.  And served with their garlic sticks? ~oh my~

Yesterday we had some pretty torrential storms and there are more in our forecast for today.  So I thought I would make this soup with garlic crostini’s.

I hope you love it!

Ingredients

2 bunches fresh kale, torn into bite size pieces
2 pounds Italian sausage
3 pounds red potatoes, sliced thin
1 yellow onion, fine dice
3 cups chicken broth (I prefer low sodium so I can control the amount of salt)
2 cups whole milk
4 cups half-and-half
1/4 cup heavy cream
Sprigs fresh thyme
1 sprig fresh oregano (removed from stems)
1/2 teaspoon red pepper flakes (optional)  If you use a sweet Italian sausage, you may wish to add these.  I use a hot Italian sausage so this isn’t needed.
Salt and fresh ground pepper to taste

Directions

Tear the Kale in to bite size pieces and set aside.

Fill a pot with water, liberal amount of coarse kosher salt and sprigs of thyme.  Boil the sliced red potatoes for 10 minutes.  Drain and set aside.

2015-10-19 17.30.44In your favorite soup pot, remove the Italian sausage from the casing, break apart and brown.  If you find there is an excessive amount of fat, drain it off before adding the onion.  Now add the onion and cook for another 3 to 5 minutes.

2015-10-19 18.00.22Add the red pepper flakes (optional), oregano, chicken broth, whole milk and half-and-half.  Simmer, on low to medium, for 30 to 40 minutes.

2015-10-19 18.14.15(Note – while the soup is simmering, you can prepare your crostini’s)

Add sliced red potatoes, heavy cream and kale.  Simmer for another 10 to 15 minutes.  Serve and enjoy!

2015-10-19 18.54.32

 

Chorizo Sausage

I love Chorizo Sausage but found most it you can purchase at the grocery store is very greasy and made from some pork products that aren’t too appetizing!  I won’t get in to the details but you can look it up on the Internet.  Once you learn what it is made of, you may be more likely to use this (or similar) recipe too…

Yields 2 Pounds

NOTES:

  1. It is common for me to double, even triple, this recipe.  I will leave it in the refrigerator for 24 hours then divide it in to 1/2 pound packages and vacuum seal it.  It will keep for 9 months when vacuum sealed and frozen.  However, it never lasts that long in my house!
  2. I always purchase a large pork butt and grind it myself.  It is less expensive and you have more control over the fat content.  During the grind process, I add the herbs and spices.  This makes for a very well blended meat.  Use a KitchenAid Food Grinder Attachment!

Ingredients

2 lbs Ground Pork
3 large Dried New Mexico Chiles (Chile Colorin) or 3 Large Mild Red Chilies (about 3.5-inches)
4 small Dried Chile de Arbol (Chile deArbol) or 4 small Chilies, according to how hot spicy you want your chorizo
1/4 cup Boiling Water
8 cloves Garlic, minced
2 tablespoons Dry Oregano Leaves
2 teaspoons Ground Cumin
1 teaspoon Fresh Ground Black Pepper
1 teaspoon Dark Brown Sugar
4 tablespoons Cider Vinegar
2 tablespoons Tequila (and a shot-glass for the chief)
3 1/2 teaspoons Salt

 

Directions:

  1. Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
  2. Pour the boiling water over them and let them sit until they’re re-hydrated and soft.
  3. Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
  4. Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
  5. When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that’s about two servings) and freeze it.  If you have casings, you can also stuff it into those and smoke it – very tasty!