I made this with vegan sausage and it was great! The potatoes were dreamy, even with half the olive oil called for. I made extra potatoes the second time, and still used just 1/2 cup milk and 1/4 olive oil and they were a bit watery. I might try 1/4 cup each, or 3/8 c milk, 1/8 c oil. Could easily make this recipe vegan with almond milk. It's rich in flavor without adding salt to the main pot (plenty of salt in the tomatoes, tomato paste, and sausage). I did add salt to the potatoes, which is helpful.
Considering the ease of preparing this recipe, I rate it 5 stars! Very tasty.
I made this last week, and my roommate and I loved it! I used bulk sausage so I didn't have to mess with casings, left out tomato paste since I didn't have any, and used minced garlic that I had in the fridge instead of chopping fresh cloves. I also used the Hunt's diced tomatoes with rosemary and oregano for some extra flavor.
Also, I used two bunches of Swiss Chard instead of Kale since there was no organic kale at the supermarket. I added it 10 minutes before serving since it cooks up faster.
I made this on the stove top. Cook the sausage and onion until browned. Added the garlic, tomato paste and canned tomatoes. Then added the salt, papper and Kale. I cooked for about 90 minutes or more. NOTE - I used about 2 cups of water during the cooking process because the direct heat. Then cook the potatoes in a separate pot. Follow the remaining recipe: Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash. The extra olive oil drizzed with fresh cracked pepper - added that extra touch that was amazing. Hubby and kids asked this to be staple during the winter. ENJOY!
This recipe sounds great however I do not have a slow cooker. Can someone tell me how to go about this without it. Not sure if I should cook the potatoes separately and add to stew or what.