Grilled game sausage with wilted greens
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Magret of duck with fat |
| ½ | pounds | Pork butt |
| ¼ | pounds | Pancetta |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| ¼ | pounds | Caul fat available at specialty butcher shop |
| 4 | tablespoons | Extra virgin olive oil |
| 2 | Cloves garlic, thinly sliced | |
| 2 | cups | Kale (bitter escarole), cut in 1/2\" ribbons |
| Salt and freshly ground pepper, to taste | ||
| 2 | Bottles balsamic vinegar, reduced to 20 percent, to syrup | |
Directions
Preheat the broiler or grill
Cut the duck, pork butt and Pancetta into ¼-inch cubes. Run the meat through a grinder. The mixture should be quite rough.
In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about ½-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside.
In a large 12- to 14-inch saute pan, heat the olive oil until just smoking.
Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper.
Divide the mixture equally on 4 plates and serve.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #354 Recipe by: Molto Mario
From: "suechef@..." <suechef@...> Date: Thu, 26 Dec 1996 13:17:38 -0500 (EST)