Back in the day, I ate way too much meat.  Sausage was often daily fare.  I hadn’t eaten it for years and am glad to now find turkey sausage that is lowfat and tasty.  I chopped a link into coins and sauteed them in a pan with 2 tbsp olive oil, 1 tsp each fresh crushed fennel and coriander seed, half an onion, 1 carrot, 2 stalks of celery, a Golden Yukon potato, and 5 fat stalks of kale, with ribs chopped fine.  Stir to brown. Add salt, pepper, cumin, oregano, smoked paprike and a few shakes of ground cinnamon.   When the potato has browned, add 2 cups of lowfat chicken broth.  I also added a chopped tomato.  Simmer 20 minutes until flavors mix and smash half the potatoes down to thicken.  Serve with nutritional yeast sprinkled on top.