1: Cut 200 g Morteau sausage into small dice (if you do not have any, use another kind of sausage, but preferably smoked). Chop 50 g onion. Chop 2 cloves garlic finely.
2: Peel and rinse 350 g potatoes and chop into fairly large dice.
3: Prepare 100 g fresh spinach, but leave raw - there is no need to blanch.
4: Pour 2 tablespoons olive oil into a large saucepan on medium heat. When hot, tip in the diced sausage and fry briefly.
5: Add the onion and garlic, salt and pepper, then stir to mix well. Cook without colouring for 1 or 2 minutes.
6: Add 1 litre 500 ml vegetable stock. If you do not have any, add the same volume of water plus a stock cube, and potatoes. Bring to the boil.
7: Turn the heat down and leave to simmer until the potatoes are cooked.