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Nutrition: Per serving

  • kcal470
  • fat27g
  • saturates8g
  • carbs34g
  • sugars6g
  • fibre6g
  • protein19g
  • salt2.3g

Method

  • step 1

    Heat the oil in a large pan and squeeze the sausagemeat into the pan in rough meatball shapes – you should get about five meatballs from each sausage. Discard the sausage skins. Fry the meatballs until browned all over, then scoop onto a plate. Add the onion to the pan and cook for about 8 mins until softened, then stir in the garlic and chilli flakes (if using) and cook for a further minute.

  • step 2

    Add the remaining ingredients to the pan along with the meatballs and 700ml hot water. Season and stir, then cover and simmer for 8-10 mins until the greens have wilted and the meatballs are cooked through. Add a little more water if you want a soupier consistency. Serve in shallow bowls with crusty bread.

Recipe from Good Food magazine, November 2018

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.3 out of 5.16 ratings
Ivan Logan avatar

Ivan Logan

If you use a stick blender at the end of cooking then mix with a spoon it has more consistency and body.

Ivan Logan avatar
Ivan Logan

Only blend for a couple of seconds

debs.fellowes

This is a good "base" recipe - but as it is it is quite weak tasting. The first time I made this I followed it to the T and it was disappointing but I saw potential. After that I made it "my own" by tweaking it to my family's taste, as it stands I would not recommend it.

lorna_fenwick

I don’t know how this has any good reviews… it’s disgusting. It’s like a bowl of water with kale and sausage.

scottkildayQ62ic4f5

Followed the recipe exactly but used kale instead and it was delicious!! Great with a crusty bread roll.

danicquinn

Easy, tasty and satisfying. I added in some broccoli too, which padded it out even more.

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