Summary

Ingredients

• some goose fat
• onion (s), approx. 1 - 2
• clove Garlic (s), approx. 1 - 2
• 8 Vienna sausages (turkey) or correspondingly poultry sausage
• 1 large glass kale, poured off
• 400 ml broth, clear
• 200 g processed cheese
• some mustard
• salt and pepper
• possibly nutmeg
• Cayenne pepper

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Instructions

1. Chop the onions and garlic into small pieces.
2. Cut the sausage into slices and fry it in the lard together with onions and garlic until crispy. Add the kale and let it stew briefly. Deglaze with the broth and bring to a boil. Then add the processed cheese and let it melt while stirring occasionally. The soup should simmer for about 10 minutes. Finally, season with mustard and spices.
3. Tip: You can of course also use fresh or frozen kale. In this case, of course, thawing or cleaning and chopping is also necessary. Please also make sure that the cooking time is then extended by about 20 minutes.