Crispy Sausages and Greens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 5 (estimated)
Nutrition facts
- Protein19 %27 g
- Carbs16 %23 g
- Fat64 %40 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 555 kcal | 120 kcal |
| Protein | 27 g | 5.8 g |
| Carbs | 23 g | 5 g |
| Fat | 40 g | 8.6 g |
One serving is about 464 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty15/100
- Recipe completeness40/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Pork - Irish
Ingredients
- Onion (Sliced)
- Pepper
- Salt
- 1 Cabbage (Head chopped)
- 8 Garlic Clove
- 240 ml Chicken StockOriginal: 1 cup
- 1 bunch Kale
- 8 Italian Fennel Sausages
- Shiitake Mushrooms (Sliced)
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
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).
Videos and links
YouTube· from a similar recipe
Mermez, a Tunisian Lamb Stew with chickpeas. (open on YouTube)Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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