Crispy Sausages and Greens
Kale, italian fennel sausages and cabbage come together in this Irish pork — 85 minutes, 12 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 12 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 12 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 350°.
- Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too).
- Coarsely chop half a head of green cabbage.
- Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic.
- Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).
- Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything.
- Cover the dish with foil and bake until the greens are wilted, about 15 minutes.
- Remove foil and season with salt and pepper.
- Continue to bake until cabbage is tender, about 20-25 minutes more.
- Meanwhile, heat a little olive oil in a large skillet over medium-high.
- Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.
- When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).
You'll use: Oven · Frying pan / skillet · Baking dish
What to serve with Crispy Sausages and Greens
- Irish stew Beef
- Corned Beef and Cabbage Beef
- Vegetable Shepherds Pie Vegetarian
- Mustard champ Side
Tips & common questions
How long does Crispy Sausages and Greens take to make?
About 85 minutes from start to finish — an estimate based on the 12 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Crispy Sausages and Greens via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.