• 12servings
  • 55minutes
  • 406calories

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Nutrition Info . . .

VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic, peeled

  2. 1/2 red onion

  3. 450g fresh Italian sausages, casings removed and discarded

  4. 10 large russet potatoes, peeled and cubed

  5. seasoning salt to taste

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 tablespoon cayenne pepper or to taste

  8. 350ml evaporated milk

  9. 50g butter

  10. 1 teaspoon dried parsley

Instructions Jump to Ingredients ↑

  1. In a liquidiser or food processor, puree garlic and onion. Heat garlic and onion puree with sausagemeat in a frying pan over medium heat. Cook until sausagemeat is no longer pink.

  2. Transfer the sausagemeat mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to the boil over medium-high heat and cook until potatoes are tender. When potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.


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