Ingredients :

• Smoked turkey sausages — The base of everything. Look for smoked turkey sausages or poultry franks—not the tiny cocktail ones, but those with a proper size. The crucial part is that they are already smoked: it gives the broth a depth you won’t get otherwise. Beef merguez works very well too if you want a bit more spicy character.
• Waxy potatoes — Charlotte or Amandine. This is crucial. Floury varieties (bintje, agria) will disintegrate in the broth and leave you with a flaky texture. Waxy potatoes hold up during cooking, absorb the aromas, and stay in clean pieces. Small ones preferably—you just cut them in half.
• Chicken or vegetable broth — A good carton broth is better than a hastily diluted cube—you can taste the difference in the final result. If you have homemade, perfect. But honestly, this dish works very well store-bought. What to avoid: a broth that is too salty, which will make the seasoning unmanageable.
• Fresh dill — The ingredient that distinguishes this dish from a simple sausage soup. Dill brings a slightly aniseed and fresh note that balances the richness of the smoked sausages. Dried doesn’t work as well. If you really can’t find any, flat-leaf parsley will do.