Receta:
Peel off the sausages and rip them off to pieces. Let the sausages take a slow burn in a lidded pot. As you stir the content for a few minutes, add the Spanish sausages and cook until grease starts trickling down. Remove the sausage and the Spanish sausage and rub them with drying paper. Save just teaspoon of grease and dispose of the rest. Put the celery and the onion in the pot and cook at a slow burn, stirring the mixture every now and then until the onion turns transparent. Then add the sausage, the Spanish sausage, the broth, the water, the garlic and the cabbage leaves. Cook for approximately 10 minutes. Add then potatoes, the Worchester sauce and the salt, and put the lid back on, letting it take a slow burn until the potatoes are tender. Finally, cook until the soup is piping hot.
Ingredientes:
125g of sausages,40g of Spanish sausage cut in thin slices,1 onion thinly sliced ,1 stalk of celery,800cc of chicken broth,800cc of water,2 cloves of garlic,225g of cabbage leaves without stalks and thinly sliced,350g de sliced potatoes cut in halves,salt, pepper and Worchester sauce,1 ½ cup of cooked peas or beans
