Crispy Sausages and Greens
An Irish dinner made with pork. Ready in about 1 hour 11 minutes. Difficulty: medium.
- 21 minPrep (about)
- 50 minCook (about)
- 1 hr 11 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 12 italian fennel sausages
Fresh & other
- 2 bunches kale
- 2 cabbage
- 12 garlic cloves
- Sliced onion
- Sliced shiitake mushroom
- 1 ½ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
Spices & seasonings (2): salt, pepper
- salt
- pepper
How to make it
Steps in our own plain words.
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Turn the oven on to 350°.
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Remove your stems from one bunch Tuscan kale and tear the leaves in 1" pieces.
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Chop half a head of green cabbage.
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Mix the greens in a large baking dish.
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Add 6 cloves of thinly sliced garlic.
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Adding some sliced onions plus shiitake mushrooms at this is optional, but highly recommended.
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Coat the greens with some olive oil.
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Pour ¾ cup chicken stock or broth.
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Do it over everything.
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Cover the dish with foil.
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Cook in the oven till the greens are wilted, about 15 minutes.
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Remove foil.
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Season with salt and pepper.
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Continue to cook in the oven till cabbage is tender, around 20-25 minutes more.
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While that cooks, heat a little olive oil in a big pan over medium-high.
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Prick four sweet Italian sausages using a fork.
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Cook until browned on every side and cooked through, 10 to 12 minutes.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.