Grilled Game Sausage Crepinettes With Wilted Greens And B
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Grilled Game Sausage Crepinettes With Wilted Greens And B
  Game    Sausage    Greens  
Last updated 6/12/2012 12:59:56 AM. Recipe ID 22934. Report a problem with this recipe.
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      Title: Grilled game sausage crepinettes with wilted greens and b
 Categories: Molto
      Yield: 4 Servings
 
      1 lb Magret of duck with fat
    1/2 lb Pork butt
    1/4 lb Pancetta
      1 ts Cumin seeds
      1 ts Cinnamon
      1 ts Salt
    1/4 lb Caul fat (available at
           Specialty butcher shops)
      4 tb Extra virgin olive oil
      2    Cloves garlic, thinly
           Sliced
      2 c  Kale (bitter escarole), cut
           Into 1/2-inch ribbons
           Salt and freshly ground
           Pepper to taste
      2    Bottles balsamic vinegar,
           Reduced to 20 percent to
           Syrup
 
  Preheat the broiler or grill
  
  Cut the duck, pork butt and Pancetta into 1/4-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 1/2-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
  
  




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Recipe ID 22934 (Apr 03, 2005)

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