Sausage Kale and Potato Soup

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.