DIRECTIONS

Mix South Fork Italian Sausage Spice into ground pork until thoroughly combined. Cover and refrigerate for at least 30 min. Heat oil in a Dutch oven or stock pot over medium-high heat. Pinch off 1-inch pieces of seasoned pork and add to the pot; do this in batches if necessary to keep the pork in one layer so it browns evenly. Cook until sausage pieces are browned on all sides, about 5 min., then transfer to a plate. Add onions to the pot and cook for about 3 min., stirring to scrape up any browned sausage bits. Add potatoes and Summit County Seasoning; cook for another 3 min., stirring often. Add broth and sausage pieces and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender but not falling apart, 10 to 15 min. Meanwhile, combine water and cornstarch in a small bowl. Once potatoes are tender, stir cornstarch mixture into the soup. Add kale and continue to simmer until soup has thickened slightly and kale is tender, about 5 to 10 min. Remove from heat and allow soup to cool slightly before serving. Season with salt & pepper to taste and garnish with scallions.