Kale. It's like lettuce, but gamier.
Jan. 8th, 2019 04:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
This week's Resolution Recipe: Italian sausage with Kale.
455 g kale
15 ml olive oil
5 g chopped garlic (Ha! I used... more.)
2.5 g red pepper flakes
240 ml water
1000 g pork shoulder butt
22 g salt
7 g coriander
7 g pepper
4 g fennel
4 g additional red pepper
3 g oregano
3 g additional garlic
Strip, chop kale finely. Saute garlic and 2.5 g red pepper in oil for 1 minute. Add kale, water, pinch salt. Cover and cook for 5 minutes until tender.
Grind meat, mix in rest, stuff.
What worked: It was a reasonable fresh Italian sausage. The kale gave it some nice pretty green patterns but wasn't particularly noticeable in flavor or texture.
What didn't: I bought one bunch kale, which turned out to be about 1/3 of what I needed. The sausage was a bit salty, which probably would have been helped by the additional roughage.
Will I make it again? I will at least try it with the proper amount of kale before deciding if it's a keeper.
455 g kale
15 ml olive oil
5 g chopped garlic (Ha! I used... more.)
2.5 g red pepper flakes
240 ml water
1000 g pork shoulder butt
22 g salt
7 g coriander
7 g pepper
4 g fennel
4 g additional red pepper
3 g oregano
3 g additional garlic
Strip, chop kale finely. Saute garlic and 2.5 g red pepper in oil for 1 minute. Add kale, water, pinch salt. Cover and cook for 5 minutes until tender.
Grind meat, mix in rest, stuff.
What worked: It was a reasonable fresh Italian sausage. The kale gave it some nice pretty green patterns but wasn't particularly noticeable in flavor or texture.
What didn't: I bought one bunch kale, which turned out to be about 1/3 of what I needed. The sausage was a bit salty, which probably would have been helped by the additional roughage.
Will I make it again? I will at least try it with the proper amount of kale before deciding if it's a keeper.