forkue
Crispy Sausages and Greens

American · Dinner · Easy

Crispy Sausages and Greens

Total
1 hr 10 min
Prep
20 min
Serves
4
Calories
470
Jump to recipe

Browned fennel sausages sit among tender cabbage, kale and mushrooms, with a splash of vinegar to brighten the rich roasting juices.

The vegetables in Crispy Sausages and Greens start under a foil cover, where a little broth steams the cabbage. Uncovering the pan lets the edges catch and brown, while the sausages cook separately so their skins stay crisp.

Remove the tough kale stems and cut the cabbage into fairly small pieces. A broad baking dish gives the greens room to roast; a deep, crowded one leaves them wetter and less browned.

SavoryHeartyComfort FoodWeeknightDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Cook the onion and shiitake mushrooms in 1 tbsp olive oil in a large skillet over medium heat for until softened and lightly browned.

  2. Transfer to a 9-by-13-inch baking dish with the cabbage, kale, garlic, chicken broth, salt and black pepper. Toss, cover tightly with foil and bake for until the kale collapses.

  3. Uncover, stir and roast for until the cabbage is tender with some browned edges.

  4. While the vegetables roast, heat the remaining olive oil in the skillet over medium-low heat. Cook the Italian sausage for , turning often, until browned all over and 160°F in the center.

  5. Slice the sausages thickly. Toss the greens with the red wine vinegar and arrange the sausage on top, adding any juices from the cutting board.

Forkue tips

  • Keep the sausage skins intact while frying; pricking them lets their juices escape into the pan.

Storing and reheating

Refrigerate for up to 3 days. Reheat in a covered skillet with a spoonful of water, then uncover to let the sausage edges brown again.

Kitchen gear

9-by-13-inch baking dishTop picks on AmazonLarge skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

470Calories
24gProtein
22gCarbs
32gFat

Crispy Sausages and Greens: FAQ

Can I use another leafy green?

Chard works well with the same method. Spinach wilts much faster, so stir it into the vegetables near the end.

Can I use precooked sausages?

Yes. Brown them gently until hot through, following the package guidance, while the vegetables finish roasting.

How do I store and reheat Crispy Sausages and Greens?

Refrigerate for up to 3 days. Reheat in a covered skillet with a spoonful of water, then uncover to let the sausage edges brown again.

How long does Crispy Sausages and Greens take?

About 1 hr 10 min in total: 20 min prep and 50 min cooking.

What do I need to make Crispy Sausages and Greens?

The key ingredients are italian sausage, green cabbage, kale, garlic, onion and shiitake mushrooms, plus pantry basics.

Any tips for Crispy Sausages and Greens?

Keep the sausage skins intact while frying; pricking them lets their juices escape into the pan.

Cook this next

More sausageMore cabbageMore kaleMore mushrooms