Recipe

Sausage, kale and fried eggs

  • 1 hr cooking
  • Serves 6
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Ingredients

Sausage, kale and fried eggs
  • 2 large_piece dutch cream potatoes (600g), quartered lengthways
  • 1 medium_piece kumara (400g), peeled, quartered lengthways
  • 1.2 kilogram good-quality pork and fennel sausages
  • 1/4 cup (60ml) olive oil
  • 250 gram kale, stems discarded, torn roughly
  • 2 clove garlic, crushed
  • 3/4 cup (210g) tomato paste
  • 2 cup (500ml) hot water
  • 1/2 teaspoon cayenne pepper
  • 6 eggs

Method

Sausage, kale and fried eggs
  • 1
    Boil potato and kumara in a large saucepan for 20 minutes or until tender. Drain; season to taste. Reserve pan; dry.
  • 2
    Meanwhile, squeeze sausage meat from skins; discard skins. Using damp hands, form sausage meat into walnut-sized roughly shaped balls; place on a baking-paper-lined tray. Cover; refrigerate until required.
  • 3
    Return same large saucepan to medium heat with a third of the oil; cook kale, stirring, for 3 minutes or until bright green. Drain on paper towel.
  • 4
    Add half the remaining oil to same pan; cook sausage meat, in batches, turning occasionally, for 4 minutes or until browned. (If the sausage meat starts to stick to the pan, stir in 1 tablespoon water to release it from the base.)
  • 5
    Return all sausage meat to pan; reduce heat to low. Add garlic; stir for 1 minute or until fragrant. Add potato and kumara; stir gently until just combined. Combine tomato paste, the water and cayenne pepper in a medium jug. Increase heat to high. Stir in tomato paste mixture; bring to the boil. Reduce heat to low; cook, covered, for 5 minutes. Stir in kale until heated through; season to taste.
  • 6
    Meanwhile, heat remaining oil in a large non- stick frying pan over medium heat. Fry eggs, in two batches, until cooked as desired. Season to taste.
  • 7
    Serve sausage and kale mixture in individual bowls topped with fried egg.

Notes

Substitutes You can use other flavoured sausages such as pork and apple. This dish is a great way to use up your leftover vegetables. Try using carrot, swede, fennel, pumpkin and kohlrabi instead of the kumara.

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