Creamy Sausage Soup with Buttered Breadcrumbs and Sage – a proper posh soup!
This post is sponsored by Love Pork.
Sausages are a firm favourite at my house — if my children could choose one food to take to a desert island it would be sausages without hesitation. Growing up they came in just a few forms: sausage butties, sausage and mash or toad in the hole. Nowadays I’m constantly impressed by the variety of delicious dishes people create with sausages.
To celebrate British Sausage Week I’ve created this comforting creamy sausage soup. British Sausage Week runs from 31 October to 6 November and highlights sausages made from quality British pork, often carrying the Red Tractor mark to show traceability and responsible production.
There are so many flavours to choose from these days — on my last shop trip I found chorizo and red pepper, caramelised onion and pork & apple varieties. They’re perfect for quick midweek meals or for catering to different tastes.
This recipe showcases good-quality British pork sausages: gently spiced pork chipolatas browned and simmered in a creamy soup with baby new potatoes and tender kale. To finish, buttery toasted breadcrumbs and crisp sage leaves add texture and a touch of elegance — perfect for a posh lunch or a hearty dinner.
More Soup Ideas
If you love soups, there’s a whole category devoted to them. Try these favourites:
- Cream of Broccoli Soup
- Pork Ramen Soup
- Tuscan Chicken Soup
- Creamy Tomato Soup with Basil Cheese Toast
- Spicy Parsnip and Sweet Potato Soup
- Piled High Chicken and Vegetable Soup
- Creamy Cauliflower Soup
And if you want bread for dipping, try brioche buns or ale bread rolls to serve alongside.
Creamy Sausage Soup with Buttered Breadcrumbs and Sage Recipe:
Creamy Sausage Soup Recipe
Creamy Sausage Soup with Buttered Breadcrumbs and Sage – a proper posh soup!
Ingredients
- 1 tsp vegetable oil
- 225 g (1/2 lb) pork chipolata sausages, chopped into bite-size chunks
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 10 baby new potatoes, halved
- 1.5 litres (6 1/4 cups) hot chicken or vegetable stock (water + 3 stock cubes is fine)
- 240 ml (1 cup) double/heavy cream
- 100 g (2 packed cups) chopped kale
Toppings:
- 3 tbsp salted butter
- 2 slices wholegrain bread, grated into breadcrumbs
- 16–20 small sage leaves
- Pinch of black pepper
- Pinch of paprika
Instructions
- Heat the oil in a large saucepan. Add the sausages and brown for 5–6 minutes.
- Add the onion and garlic and cook for another 3 minutes. Stir in the potatoes and pour in the hot stock. Bring to the boil, then simmer for 15–20 minutes until the potatoes are tender.
- While the soup cooks, make the toppings. Heat 2 tbsp of the butter in a frying pan until bubbling, add the breadcrumbs and fry on high for 1–2 minutes, stirring, until golden. Remove the breadcrumbs and wipe the pan. Add the remaining 1 tbsp butter, heat until bubbling and fry the sage leaves for about 30 seconds, then remove.
- Once the potatoes are tender, add the cream and heat through until almost bubbling. Stir in the chopped kale and cook briefly until wilted. Taste and season with salt and pepper if needed.
- Ladle into bowls and top each serving with the crispy breadcrumbs and sage. Finish with a pinch of paprika and a grind of black pepper, then serve.
Notes
Nutritional information is per serving, based on 4 servings. Use as an approximation.
Nutrition
Calories: 540 kcal | Carbohydrates: 23 g | Protein: 12 g | Fat: 45 g | Saturated Fat: 24 g | Cholesterol: 137 mg | Sodium: 964 mg | Fiber: 2 g | Sugar: 2 g
To discover more ways to enjoy sausages, check resources promoting British sausage producers and campaigns supporting quality pork. Below are a few tasty sausage recipes from fellow bloggers for inspiration:
- Toadies with Onion Gravy by Jo’s Kitchen
- Sausage, Feta and Tomato Filo Pie by Foodie Quine
- Beer Glazed Pork Sausages by Elizabeth’s Kitchen Diary
