Another Excuse for Sausages and Kale

Yeah, there she goes again with the kale.  But seriously, the deep green tender leaves of lacinato kale are my new favorite vegetable, and while I will not succumb to the kale-in-everything snack mania, I will continue to find ways to use it in home-cooked soups, salads, and other dishes.

Speaking with my friend Cindy on the phone a couple of days ago, she mentioned the split pea soup she had just made, which called to mind the singular Potage St. Germaine that was served at the erstwhile Magic Pan on Newbury Street back in the’70s.  That set the gears working on how to combine a yellow split pea soup with kale and my other new favorite, Andouille Sausage.

The impetus came yesterday morning when I saw Brat Hans 12-ounce packages of pre-cooked chicken sausages on sale for $4 at Whole Foods.  Reason enough to head over there – which I rarely do anymore except for sales.  And then back to Trader Joe’s for another 10-ounce package of their chopped Tuscan (lacinato) kale.

Just off the stove and enjoyed a bowl of this new creation for lunch.  I expect, as usual, it will improve over the new few days:




One medium sweet onion, 1 medium carrot, 2 stalks celery, and 3″ length of leek (optional) all chopped

2 tbsp olive oil

5 bay leaves

1 12-ounce package Andouille chicken Sausages (TJ’s or Brat Hans, on sale)

1 lb package Goya yellow split peas

8 cups chicken broth

4 cups chopped Tuscan kale

S&P to taste


Sauté vegetables, bay leaves and the whole sausages together in olive oil over medium-high heat in a large soup pot until the veggies are softened.  Add the split peas and broth, bring to the boil, cover and simmer about 35 minutes, removing lid to stir occasionally.  The split peas should now be tender.  Remove and discard the bay leaves, and remove the whole sausages to a cutting board.  Cut them in half lengthwise, and then into slices about 1/4-1/3″ thick.  Ladle about 2 cups of the soup into a blender and pureé until smooth.  Then add that back into the soup pot along with the cut sausages and the 4 cups of chopped kale, and stir around to incorporate.  Simmer about 4 minutes, season with a pinch of salt and a few grinds of black pepper.  Done!



8 thoughts on “Another Excuse for Sausages and Kale

  1. Oh yeah, this bad boy looks great. Going to make that for sure. We love kale as well, and sub it sometimes for spinach in things. I put some finely chopped in our lasagna the other night since I didn’t have any spinach, and it really was good. Like you, we haven’t gone to the extreme with it, but find I am using it in preps more and more.
    I like the idea of the chicken sausage, too. This looks like a Tom Walsh dinner- maybe with some nice bread and dipping oil.


  2. What a great recipe for split pea soup to dress up the traditional French Canadian pea soup, which can get pretty boring after a while. I’ll be making this for sure the second Monday of next month for the Seniors’ Centre monthly soup and sandwich luncheon. Thx Roni.


  3. This is going to be made here next week as well. Couldn’t find chicken Andouille sausages, either cooked or not, so just got regular old chicken sausages. Bought the yellow peas, and have all the rest of the stuff. Can’t wait to try it.


  4. I looked everywhere- but only in one store. I might run down to Wegmans- they have everything there, as you well know. Snow or some slop in the forecast for mid-week, so we’ll play it by ear.


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