Creamy Sausage Soup with Buttered Breadcrumbs and Sage

Creamy Sausage Soup with Buttered Breadcrumbs and Sage - a proper posh soup!

This post is sponsored by Love Pork.

Stranded on a desert island with one food to take with them, sausages would be the hands-down winner for my kids every time.

When I was younger, I remember sausages being served in one of only three ways – sausage butties, sausage and mash or toad in the hole!

Jump forward 30 (ish) years and I’m amazed at the delicious creations people make using sausages.

Even though I only made a sausage recipe last week (check out my sausage and bean casserole here), I’m cooking up another one to celebrate British Sausage Week!

If you didn’t know, British Sausage week runs from the 31st October to the 6th November. It's now in its 18th year. British Sausage week promotes sausages that are made from quality or Red Tractor sourced pork from Britain. Sausages that depict a Red Tractor logo are traceable and have been produced responsibly ensuring that it is quality food you can trust.

So get your frying pans out! Always a great option for a quick, inexpensive and tasty mid-week meal, you can even cater for individual tastes with all of the amazing varieties on offer. On my last trip to the local shop I found chorizo and red pepper, caramelised onion, and pork and apple flavours (chorizo was the favourite - so good in a roll topped with some sweet chilli sauce!).

I made this yummy soup to show off the quality of pork sausages being produced today by British pig farmers.

Pork sausages with a hint of black pepper, cooked up in a creamy soup with baby new potatoes and buttery kale.

Ever the toppings girl, I couldn't resist adding some breadcrumbs crisped up in a pan with salted butter and a few baby sage leaves to finish the whole thing off. Great for a posh lunch, but filling enough for dinner too.

Creamy Sausage Soup with Buttered Breadcrumbs and Sage Recipe:

Creamy Sausage Soup with Buttered Breadcrumbs and Sage

By: Nicky Corbishley

Creamy Sausage Soup with Buttered Breadcrumbs and Sage - a proper posh soup!

5 from 1 vote

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Lunch

Cuisine British

Servings 4 -5 servings

Calories 540 kcal

Ingredients

 

UK (metric)**Convert to US Measures**

• 1 tsp vegetable oil1 tsp vegetable oil
• 225 g pork chipolata sausages (I used British Red Tractor stamped pork and black pepper chipolatas from Morrisons), chopped into bite-size chunks225 g pork chipolata sausages (I used British Red Tractor stamped pork and black pepper chipolatas from Morrisons), chopped into bite-size chunks
• 1 large onion - peeled and chopped1 large onion - peeled and chopped
• 2 garlic cloves - peeled and minced2 garlic cloves - peeled and minced
• 10 baby new potatoes - chopped in half10 baby new potatoes - chopped in half
• 1.5 litres hot chicken or vegetable stock - (made from water + 3 stock cubes is fine)1.5 litres hot chicken or vegetable stock - (made from water + 3 stock cubes is fine)
• 240 ml double/heavy cream240 ml double/heavy cream
• 100 g chopped kale100 g chopped kale

Toppings:

• 3 tbsp salted butter3 tbsp salted butter
• 2 slices wholegrain bread - grated into breadcrumbs2 slices wholegrain bread - grated into breadcrumbs
• 16-20 small sage leaves16-20 small sage leaves
• pinch of black pepperpinch of black pepper
• pinch of paprikapinch of paprika

INSTRUCTIONS

 

• Heat the oil in a large sauce pan, add the sausage and brown for 5-6 minutes.
• Add in the onion and garlic and cook for a further 3 minutes. Then add in the potatoes and stock. Bring to the boil and simmer for 15-20 minutes, until the potatoes are tender.
• Whilst the soup is cooking, make the toppings. Heat 2 tbsp of the butter in a frying pan (skillet) until bubbling, add the breadcrumbs and heat on a high heat for 1-2 minutes, moving around the pan a few times, until the breadcrumbs are golden brown. Remove from the pan, carefully wipe the pan with some kitchen roll and add the remaining 1 tbsp of butter. Heat until bubbling and add the sage leaves. Cook for 30 seconds, then remove from the pan.
• Once the potatoes in the soup are tender, add in the cream. Heat through until almost bubbling, then add the kale. Give everything a stir. Taste the soup and add a little salt and pepper if needed.
• Ladle the soup into bowls and top with the crispy breadcrumbs and sage. Sprinkle on a pinch of paprika and black pepper and serve.

✎ Notes

Nutritional Information is per serving, based on 4 servings.

Nutrition

Calories: 540kcalCarbohydrates: 23gProtein: 12gFat: 45gSaturated Fat: 24gCholesterol: 137mgSodium: 964mgPotassium: 601mgFiber: 2gSugar: 2gVitamin A: 3680IUVitamin C: 45.5mgCalcium: 114mgIron: 1.8mg

Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary!

To discover new ways to enjoy sausages visit britishsausageweek, or follow @LovePork on Twitter or find us on Facebook at Lovepork.UK

Here are more sausage recipes from some of my lovely blogger friends:

Toadies with Onion Gravy by Jo's Kitchen

Sausage, Feta and Tomato Filo Pie by Foodie Quine

Beer Glazed Pork Sausages by Elizabeth’s Kitchen Diary

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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