If you can’t stand the spice or can’t find the hot version, mild Italian sausage can be substituted. Keep in mind that the coconut milk does quite a bit to tame down the spiciness of the hot Italian sausage, as does draining the sausage well. You can leave a bit of the rendered fat from cooking the sausage and reduce the amount of coconut oil if you want to up the spiciness. I also prefer to have ground Italian sausage, though you can use Italian sausage in casings in a pinch. (If that’s all I can find, I remove the casings by cutting through them down a long side and turning the sausage inside out in to your pot. But that’s fiddly. Ask me how I know, and why I buy plain ground now.) Peeling your potatoes and chopping them smaller will cause them to almost dissolve in the soup. This is why I leave the peels on and cut them a little bit larger – I like the potato chunks.
We generally eat the soup with saltine crackers (crushed up into the soup at the end to soak up the yummy broth, of course.)