Recipe: Sausage & Kale Soup

Having made your beef bone stock, you’re ready to make this cold-night soup. It’s even better if it’s cold and rainy. Serves 4-6.

Sausage & Kale Soup


  • 1 JVF link sausage
  • 1 T. olive oil
  • 1 T. Butter
  • 1 medium onion, chopped
  • 1 T minced garlic
  • 6 cups beef stock
  • 3 medium Yukon Gold potatoes, cut into ½ inch cubes
  • 12 oz fresh kale, stems removed and leaves chopped


  1. Cut sausage link into 16 pieces. Warm a 5 qt soup pot on medium heat
  2. Add oil and butter. Cook sausage until done, remove. Sauté onion, potatoes and garlic until softened.
  3. Add broth and bring to a boil. Reduce to a simmer
  4. Add sausage and kale and simmer for 15 minutes. Season to taste with salt and pepper.
  5. Serve in warmed bowls.