-
1
Cut sausages into 1/4-inch-thick slices.
-
2
In a 6- to 8-quart pan over medium-high heat, stir sausages often until lightly browned, about 10 minutes. With a slotted spoon, transfer sausages to paper towels to drain. Discard all but 1 teaspoon fat from pan.
-
3
Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.
-
4
Add broth to pan. Tie cinnamon stick, bay leaf, and allspice in cheesecloth and add to broth. Cover and bring to a boil over high heat.
-
5
Meanwhile, peel potatoes and cut into 1/2-inch cubes. Cut out and discard tough parts of collard stems. Rinse leaves well, drain, and stack. Cut stack in half lengthwise, then cut crosswise into thin strips.
-
6
Add collard greens, potatoes, and beans to broth; cover and bring to a boil.
-
7
Simmer, covered, over low heat for 20 minutes. Add sausages and continue simmering, covered, until potatoes are tender when pierced, 5 to 10 minutes longer. Remove and discard wrapped spices.
-
8
Ladle soup into bowls. Add salt and pepper to taste.
