I used 3 lovely pork and leek sausages for this recipe (I suggest going for good quality sausages, your butcher may be able to help);
I cooked them for about 5 minutes on 200 centigrade in the airfryer and then cut them in half so that removing the skin would be easier. You can do this in a pan too. When you are able to remove the skin easily (you will need to wait a few minutes until they cool down unless you have asbestos fingers) continue frying until the meat is cooked through and starts to brown.
One of the perils of living alone is having defrosted too much food and simultaneously disliking repetition. In this case it was half a pack of sausages – having used the other half for a huge English breakfast the previous day. As much as I love breakfast, I still felt like cooking something completely different so following a short inspection around my fridge and freezer (and of course the internet) I came up with this beauty.
You will need:
- 3 rashers of bacon. chopped
- 3 sausages
- 2 medium onions, chopped
- 1 clove of garlic, minced or sliced
- 1 cup cream (ideally heavy cream, but I used single cream and it worked too)
- 500ml chicken or beef broth (heated up)
- 1/2 cup wine
- 1 cup spinach (even from frozen)
- 1 teaspoon arrowroot powder (a gluten free alternative to corn starch or flour for thickening soups)
- 2 tablespoons olive oil for frying
- freshly ground pepper and slices of bread (to serve)
Cook the sausages as explained above and set aside.
Cook the bacon in 1 tablespoon olive oil until browned and crisp, set aside on some kitchen towels to remove excess oil.
Fry the onion in 1 tablespoon olive oil in a deep pan until translucent. Do not let them brown, add the wine when the oil starts to dry up. Add the garlic for the last minute or so of frying.
Now add the sausage, bacon, broth and spinach and simmer for 5 minutes.
Add the cream and arrowroot powder and lower the heat. Cook for a further 5 minutes until heated through and thickened.
Serve with a thick slice of bread (omit to make the dish low carb) and freshly ground pepper.
Similar recipes also include potatoes.
It goes well with pasta too – cook the pasta for one minute less, drain reserving 2 tablespoons of cooking water, add 3 tablespoons of your soup and continue to cook until the pasta is done and the liquid has thickened. Add grated pepper and cheese if desired.