Isernio's Sausage

Sausage with Cavolo Nero (Lacinato Kale)

Meat & Poultry

Shopping List:

1     Small head Savoy cabbage

¼    Cup olive oil

6     Isernio’s Italian Sausage links

2     Cloves garlic, finely chopped

Salt and freshly ground black pepper

Let's Cook

Rinse cabbage head and drain. Cut into segments 1 ½ to 2” thick. Blanch in boiling water. Drain and set aside.

Heat 1 Tbsp. of the oil in a 12” skillet on medium heat, cook the sausage on both sides until browned, about 8 minutes total, and then set aside.

Heat remaining oil in a large sauce pan with a tight fitting lid and add cabbage, garlic, salt and pepper to taste. Cover tightly and simmer about 15 minutes. It is not necessary to add water unless cabbage starts to stick or burn, in which case add just enough boiling water to keep it from sticking. Stir occasionally.

Add sausage to cabbage and cover. Cook until cabbage is tender, and sausage is cooked through, 15 minutes or longer. Delicious served with garlic mashed potatoes. Or, cut sausages into ½” slices, stir into the cabbage and toss with pasta.

Serves 4 to 6.

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