Ingredients Jump to Instructions ↓

  1. 4 Cumberland sausages

  2. 1 tbsp olive oil

  3. 1 red onion , diced

  4. 1 clove garlic , chopped

  5. 1-2 tsp fennel seeds

  6. 1/2 tsp smoked paprika

  7. 250 ml passata

  8. 500 ml chicken stock

  9. 1/2 head kale , stalks removed, leaves chopped

Instructions Jump to Ingredients ↑

  1. Split the sausage skins lengthways and remove the meat, then roll it into small balls. Heat the oil in a large saucepan, add the meatballs and fry on a high heat for a few minutes until browned all over.

  2. Add the onions and garlic to the pan, turn the heat down and gently cook for a further 5 minutes until softened.

  3. Stir in the fennel seeds and the smoked paprika along with the passata and chicken stock. Simmer for 8-10 minutes until the soup thickens slightly. Add the kale and cook for a further 5 minutes until the leaves are tender, season, then serve.


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