Publications
Makes 4 generous servings
Preparation time: 15 minutes
Cooking time: 25 minutes
- 4 thick pork bangers
- 15ml each butter and olive oil
- 2 onions, coarsely chopped
- 3 cloves garlic, chopped
- 1 long stalk celery, chopped
- 800g potatoes
- 500ml stock
- 500ml milk
- cayenne pepper and chives
1. Remove the skin of the sausages and roll the meat into bite-size balls. Fry in the oil and butter until golden-brown. Remove from the pan and sauté the onion, garlic and celery in the same pan until glossy.
2. Peel the potatoes and cut into cubes (reserve the skins for later); add to the onion mixture. Pour in the stock and milk and bring to the boil. Simmer over moderate heat until the potatoes are soft – don’t be concerned if it looks curdled; simply purée with a stick blender until smooth.
3. Put the pork bites back in the soup and reheat for 5 minutes. Season with salt, black pepper, cayenne pepper and chives.
Tip: Mix the potato skins with olive oil, salt and cayenne pepper and bake in a preheated oven at 180°C for 20 minutes, turning halfway, until crispy. Or simply deep-fry in a bit of oil to turn trimmings into a treat.
