INGREDIENTS
300 g
Chicken sausaes
100 g
Cookin chorizo sausae
2
Carrots
2
Celery sticks
1 pinch
Chilli, powder
300 g
Curly kale
2
Garlic cloves
1
Onion
250 g
Potatoes, new
2
sprigs Thyme
750 milliliters
Chicken stock, white
1
Sea salt and freshly ground black pepper
1 tbsp
Olive oil, extra virgin
100 milliliters
Single cream
150 g
Polish sausaes, cut into 1cm slices