Crispy Sausages with Kale and Cabbage

Name: Crispy Sausages with Kale and Cabbage
Total time: 50 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 bunch (approx. 200g) kale, stemmed and torn; 8 pork sausages (preferably fennel/Italian); 1/2 green cabbage, coarsely chopped; 8 garlic cloves, sliced; 1 brown onion, sliced; 125g shiitake mushrooms, sliced; 240ml chicken stock; 2 tbsp olive oil; Salt, to taste; Freshly cracked black pepper, to taste

Sizzled pork sausages baked atop braised winter greens, garlicky mushrooms, and tender savoy cabbage.

50 min serves 4 Easy

Ingredients

1 bunch (approx. 200g) kale, stemmed and torn200g

8 pork sausages (preferably fennel/Italian)400g

1/2 green cabbage, coarsely chopped1 pc

8 garlic cloves, sliced3 pack

1 brown onion, sliced1kg

125g shiitake mushrooms, sliced125g

240ml chicken stock500ml

2 tbsp olive oil500ml

Salt, to taste750g

Freshly cracked black pepper, to taste50g

Method

Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.
Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £7.09 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£11.08 est. · serves 4

Ingredients

1 bunch (approx. 200g) kale, stemmed and torn200g

8 pork sausages (preferably fennel/Italian)400g

1/2 green cabbage, coarsely chopped1 pc

8 garlic cloves, sliced3 pack

1 brown onion, sliced1kg

125g shiitake mushrooms, sliced125g

240ml chicken stock500ml

2 tbsp olive oil500ml

Salt, to taste750g

Freshly cracked black pepper, to taste50g

Method

Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.

Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).