Solo: Sautéed Sausage & Kale

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Solo: Sautéed Sausage & Kale

Atchar masala mince with white wine, kale & tenderstem broccoli, topped with a poached egg.

Ingredients to serve 1

  • ½ x lemon – zest & juice
  • 2 x beef bangers
  • 1 tsp x atchar masala
  • 15ml x white wine
  • 100g x tenderstem broccoli – trim ends
  • 50g x kale – rinse, remove stalks & tear
  • 1 x egg (from your pantry)
  • ¼ tsp x white wine vinegar
  • 20g x hard cheese - grate finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Sausage & kale: Place a pan on medium-high heat with a drizzle of olive oil. Squeeze the meat out of the bangers into the pan and break it apart with a spoon. Season with salt and pepper, sprinkle in the atchar masala and cook for 5 minutes before stirring in the white wine and allowing to reduce for a few seconds. Add the tenderstem broccoli and cook for another 5 minutes until bright green and cooked, but with a slight bite. Add the kale, lemon zest and water (½ tbsp for 1) and cook for 3 minutes until the kale has wilted.

Step 4

Poached egg: Place a pot on medium heat and add the boiling water and the white wine vinegar. When gently simmering, use a spoon to whirlpool the water. Crack the egg into a small bowl and gently tip into the water. Cook for 3-4 minutes for a runny yolk (yellow). Remove with a slotted spoon and place on paper towels to drain. Season with salt and pepper.

Step 5

Serve topped with the poached egg, hard cheese and a lemon wedge on the side.