4 spiced merguez lamb sausages
1 head of Brussels sprout tops (may be substituted with swiss chard or green kale)
1 head of purple kale (may be substituted with swiss chard or savoy cabbage)
1/3 cup (100ml) of white wine (250ml = 1 cup)
1 cup (250ml) of veal stock (or chicken, lamb)
Salt for seasoning
1 & 1/2 cups (100g) of flat leaf parsley (60g = 1 cup)
1. Place your pan on a high heat. Remove the sausage meat from their skins and place the meat in the pan. With the back of a wooden spoon start to break the sausages into a rough chunky mince – avoid over stirring the mince.
2. Let the mince brown and caramelize to release the fantastic deep flavors. Roughly chop the Brussels sprout top leaves and purple kale and add them to the sizzling pan. Add a 1/4 cup of white wine. Turn the heat up and reduce the liquid by half.
3. Pour in 1 cup (250ml) of veal stock, scraping all the wonderful caramelized nuggets of flavor off the bottom of the pan. Turn the heat down and let the liquid simmer to prevent boiling the leaves.
4. Taste for seasoning, the sausages are quite salty so you may not need to add much salt. Finely slice a small handful of flat leaf parsley and add to the soup, stirring through. Serve in bowls with crusty bread.
5. Can also be served on top of pappardelle pasta or stirred into risotto for a hearty, nutritious meal.