This recipe serves six people and can be prepared for either lunch or dinner.
You will use two tablespoons of olive oil, 360 grams of sausages, 200 grams of bacon lardons or unsmoked bacon finely chopped, one sliced onion with its skin removed, three sprigs of thyme with its leaves picked, 750 grams of waxy bite-sized cut potatoes, four medium carrots thickly sliced after peeling, and one litre of either water or stock for cooking. Seasoning includes salt, pepper, and two handfuls of either finely shredded kale or cabbage.
Start by removing the sausage skins and forming them into small meatballs. Use a broad, heavy-bottomed pan to heat the olive oil and then fry the sausage meatballs until they become lightly coloured. Once done, set the meatballs aside without wiping out the pan.
Proceed with cooking the chopped bacon until the edges are crispy. Add onions to the pan and sauté briefly until they soften. Bring back the sausage meatballs into the pan, then add potatoes and carrots.
Pour your chosen liquid, either water or stock, then season the mix with salt, pepper, and thyme. Let it lightly boil for twenty-five minutes, before adding the finely shredded kale or cabbage. Continue simmering for another five minutes until the potatoes are thoroughly cooked.
After checking for seasoning, your meal is ready to serve in bowls.