Recipes | Little Bent Farm

Ingredients

• 1/4 tsp. nutmeg
• 1/8 tsp. allspice
• 1/4 tsp. salt
• 1 regular size can of crushed pineapple, well drained
• 1/2 pound pork sausage (Jackson’s fresh, smoked or Italian)
• 1 medium onion, finely chopped
• 1/2 teaspoon white or black pepper
• 2 medium potatoes, cut into 1/2 inch cubes
• 2 cups sliced kale (remove the kale from the stems before slicing)
• 32 oz. box of chicken or vegetable stock/broth
• 2 teaspoons chicken bouillon granules (such as Knorr)
• GENTLE pinch of Little Bent Farm Peter Pepper flake *
• * omit if using hot sausage unless you really like HOT
• 1/4 cup cold water & 1 TB cornstarch
• 1/2 cup sour cream – ADD at the VERY END – don’t cook with the soup!
• 1 lb. Jackson’s Sausage * (Regular, Hot or Smoked) available at Little Bent Farm
• 2 cups baking mix such as Bisquick or Jiffy
• 3 cups finely shredded sharp cheddar cheese (finely shredded works best, but you can use any cheese that you like)
• 1 cup finely chopped kale (My favorite Kale is Red Russian, but any kale from Little Bent Farm would be a great choice). I use a mini food chopper to finely chop my kale into what I call “kale dust”