Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) package mild or spicy Italian sausage links

  2. 6 slices bacon

  3. 1 medium onion, chopped (about 3/4 cup)

  4. 2 to 3 garlic cloves, finely minced

  5. 1 quart water

  6. 2 tablespoons chicken base or instant bouillon granules

  7. 2 medium all-purpose potatoes, cut into 1/4-inch-thick slices

  8. 2 cups shredded kale

  9. 1/8 to 1/4 teaspoon crushed red pepper

  10. 1/3 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. In a large cooking pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat. In same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot. Add onions to same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water, chicken base and potatoes. Bring to boiling, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Return the cooked sausage and crumbled bacon to the pot. Add the kale and crushed red pepper, if using, and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.


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