Servings
Ingredients
- .5-1 pound spicy linguiça sausage can substitute chorizo or kielbasa. Dice to 1
- .5 cup olive oil
- 1 medium onion peeled and chopped
- 2-4 clove garlic minced or crushed
- 2 Russet potato peeled, diced 1
- 1 bunch kale julienned (cut into thin strips)
- 4 tablespoons paprika or more!
- 1 teaspoon chili oil to drizzle
- 6 cups water or stock use chicken or vegetable stock
Directions
OK, this one’s a little above and beyond. I’d give it a medium difficulty. Give yourself about an hour and a half to cook this bastard. It makes a shitload of food too, so you can save it in the freezer for a couple months. It’s a great thing to make if you need to feed up to eight people. Linguiça sausage is pretty badass.
The first thing you have to do find the sausage. Hah! I bet you fuckers spend all day doing that. This is different. Linguiça is Portuguese and delicious, but you can use chorizo or kielbasa or other spicy nicknames for dicks.
I know you’re probably thinking “What the fuck is kale?” and you’re right to think that. It’s a very crazy-looking leafy green. Your house should smell kind of like a new-mowed lawn when you’re done cutting it, but it finishes up tasting very delicious and meaty in the soup. I made this tonight with some garlic bread, and it magically cured my girlfriend’s cold for 15 minutes.
Start out by dicing your sausage. I know, it’s scary. Be gentle if it’s your first time. I love my fucking Global knife. It’s like…it’s just like super.
Set that aside in a dish.
Next up chop your onion and garlic. Set aside, and peel and dice your potato(es). Put your pot on the stove. I use a heavy cast iron pot, but any pot with a decently thick bottom should work. If you have a deep pan and do a half-recipe it should work. Heat the pot at medium high for a couple minutes, then lob in your sausage. Let it cook, stirring occasionally, til it’s browned around the outside.
Scoop that shit into a bowl, let as much delicious sausage fat drip into the pan as you can. Drop the onion and garlic in there, stirring regularly, and cook until the onion is transparent.
Now add the liquid and potatoes. If you don’t have any stock, you can use water and a bouillion cube, or just water. They all taste great. Also throw in at least a tablespoon of paprika, and ten to fifteen twists from your pepper mill (you got a pepper mill right? They’re like five bucks). Now walk away, that’s going to cook for an hour.
At about the 40 minute mark, hit it with another blast of paprika, add a teaspoon or so of salt, and some pepper. Start chopping up the kale. You’ll need to cut out the center rib. Then take the leaves of kale and roll them up in a tight bundle, hold it with your off hand pretty tight. Cut thin strips off the kale all the way through. You can throw in a few lengthwise chops to shorten the strips too.
At about 55 minutes, throw in the chopped-up kale and let it cook through. Then return the sausage to the soup and let it warm up for about five minutes and serve.
A bowl full with a drizzle of chili oil or extra virgin olive oil is great. A nice chunk of bread goes good too, if you don’t feel like making garlic bread.
