Collard-Wrapped Sausage Corn Dogs

Collard-Wrapped Sausage Corn Dogs is a hor d'oeuvre that serves 80. One serving contains 110 calories, 4g of protein, and 8g of fat. For 30 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista requires butter, bacon fat, butter, and isernio's breakfast sausage. 1 person were glad they tried this recipe. It is a very budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes are Breakfast Sausage Corn Dogs, Mini Beer-and-Sausage Corn Dogs, and waffle wrapped hot dogs (aka waffle dogs).

  • Serves: 80
  • Time: 45 Mins
  • Category: fingerfood, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
  • Health Rating: 1.0

Ingredients


Table
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Instructions

Step 1: Make the Cornbread

Ingredients:

  • cornbread

Step 2: Preheat the oven to 42

Equipment:

  • oven

Step 3: Position the rack in the middle of the oven.

Equipment:

  • oven

Step 4: Pour the oil/fat into an 8-by-8-inch pyrex baking dish and heat in the oven. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the buttermilk with the egg.

Ingredients:

  • baking powder
  • baking soda
  • buttermilk
  • cornmeal
  • all purpose flour
  • sugar
  • salt
  • egg
  • cooking oil

Equipment:

  • baking pan
  • whisk
  • bowl
  • oven

Step 5: Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.

Ingredients:

  • buttermilk
  • butter

Equipment:

  • wooden spoon

Step 6: Remove the baking dish from the oven and swirl to coat with the oil. Scrape the batter into the hot dish and

Ingredients:

  • cooking oil

Equipment:

  • baking pan
  • oven

Step 7: Brown the Sausage: In a large skillet, working in batches, thoroughly brown the sausages in a little bacon fat over medium-high heat.

Ingredients:

  • bacon drippings
  • sausage

Equipment:

  • frying pan

Step 8: Let the sausages sit in one place long enough to get nice and brown. Turn so that all sides are evenly browned.

Ingredients:

  • sausage

Step 9: Remove to a rack and cool thoroughly.

Step 10: Make the Stuffing: Melt the butter in a large skillet.

Ingredients:

  • stuffing
  • butter

Equipment:

  • frying pan

Step 11: Add the chorizo and cook over moderately low heat for 5 minutes.

Ingredients:

  • chorizo

Step 12: Add the onion and celery and cook, stirring, until softened, about 10 minutes.

Ingredients:

  • celery
  • onion

Step 13: Remove from the heat.

Step 14: Let cool completely. Scrape the corn bread into a large bowl. Season with salt and pepper. In a bowl, whisk the eggs with the stock and pour over the stuffing; mix well.

Ingredients:

  • salt and pepper
  • cornbread
  • stuffing
  • stock
  • egg

Equipment:

  • whisk
  • bowl

Step 15: Note: after finishing this entire recipe you will probably have stuffing left over. To use it up, butter a shallow baking dish, fill with stuffing mixture, cover and

Ingredients:

  • stuffing
  • butter

Equipment:

  • baking pan

Step 16: Prep the Collard Leaves. 4 Bunches large collard leaves the larger the better. This is approximate. You need enough leaves to wrap 20 sausages. If a leaf is really large, it can wrap two sausages. If the leaf is smaller, it will only wrap one sausage.

Ingredients:

  • collard greens
  • sausage
  • wrap

Step 17: Wash the leaves in cold water. Using a small paring knife, trim the large center vein from each leaf, effectively cutting it in half length-wise.

Ingredients:

  • water

Equipment:

  • knife

Step 18: Heat the stock to a low simmer (not a boil) in a large heavy pot. If your stock is completely de-fatted, add a little bacon fat, butter or oil to the stock. This adds a nice sheen to the leaves and keeps them from sticking together after theyre cooked.

Ingredients:

  • bacon drippings
  • butter
  • stock
  • cooking oil

Equipment:

  • pot

Step 19: Working in batches, submerge the leaves completely in the hot stock for 1 minutes per batch. The stock should be very hot, but not boiling.

Ingredients:

  • stock

Step 20: Remove to a wire rack and immediately shock in cold water to arrest the cooking. (I just rinsed them with my sink sprayer.)

Ingredients:

  • water

Equipment:

  • wire rack

Assemble and cook the rolls

Step 1: Blanched Collard Leaves

Ingredients:

  • collard greens

Step 2: Cooked and cooled sausages

Ingredients:

  • sausage

Step 3: Cooled stuffing mixture

Ingredients:

  • stuffing

Step 4: Cooled stuffing mixture

Ingredients:

  • stuffing

Step 5: Its important that everything is cool.

Step 6: Preheat oven to 350; position rack in the middle of the oven.

Equipment:

  • oven

Step 7: Lay a single large (or two small) leaves on your cutting board. If using 2 leaves, make sure the veins are parallel.

Equipment:

  • cutting board

Step 8: Place a sausage in the lower third of the leaf, parallel to the veining. (Youll figure out why this is important the first time you try it the wrong way.) Make sure theres enough leaf on each side of the sausage to tuck in. Using your fingers, pack enough stuffing mixture to completely coat the top and sides of the sausage. Your stuffing should be moist enough to hold together. Start rolling the leaf from the bottom, tucking in the sides so the sausage and stuffing are completely encased.

Ingredients:

  • stuffing
  • sausage

Step 9: As you work, place the rolls in a large baking dish or roasting pan. When theyre all assembled, pour in at least one inch of stock. Cover the pan tightly with aluminum foil.

Ingredients:

  • roll
  • stock

Equipment:

  • aluminum foil
  • roasting pan
  • baking pan

Step 10: Bake 45 minutes to 1 hour, until most of the liquid has evaporated and the collards have lost some of their color. Check the pan periodically and add more liquid if needed. Dont let the pan dry out or the rolls will burn.

Ingredients:

  • collard greens
  • roll

Equipment:

  • oven
  • frying pan

Step 11: Remove to a rack and cool completely.

Six

Step 1: Cut and Plate the

Step 2: Rolls

Ingredients:

  • roll

Step 3: For the garnishing sauce: (adjust to your taste)

Ingredients:

  • sauce

Step 4: Mix together

Step 5: cup mayonnaise

Ingredients:

  • mayonnaise

Step 6: cup dijon mustard

Ingredients:

  • dijon mustard

Step 7: tablespoon finely chopped parsley

Ingredients:

  • parsley

Step 8: tablespoon finely chopped rinsed capers

Ingredients:

  • capers

Step 9: Put in a small zip-lock bag and cut a small piece off one corner.

Step 10: Once the rolls are completely cooled, cut each one into four pieces. Arrange on a serving platter. Pipe a small dollop of the sauce on each one.

Ingredients:

  • roll
  • sauce

Step 11: Serve with or without toothpicks.

Equipment:

  • toothpicks


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories109.57 kcal5.48%
    Fat8.37 g12.87%
    Saturated Fat2.81 g17.58%
    Carbohydrates5.02 g1.67%
    Net Carbohydrates4.24 g1.54%
    Sugar0.83 g0.93%
    Cholesterol21.96 mg7.32%
    Sodium346.51 mg15.07%
    Alcohol0.0 g100.0%
    Alcohol %0.0 %100.0%
    Protein3.53 g7.07%
    Vitamin K47.46 µg45.2%
    Vitamin A559.31 IU11.19%
    Manganese0.1 mg5.08%
    Folate18.86 µg4.71%
    Vitamin C3.57 mg4.33%
    Vitamin B30.86 mg4.32%
    Vitamin B10.06 mg4.09%
    Phosphorus38.65 mg3.87%
    Vitamin B20.06 mg3.74%
    Calcium36.45 mg3.65%
    Vitamin B60.07 mg3.51%
    Selenium2.36 µg3.37%
    Fiber0.78 g3.11%
    Iron0.52 mg2.86%
    Vitamin E0.42 mg2.79%
    Zinc0.38 mg2.51%
    Magnesium9.34 mg2.34%
    Potassium80.62 mg2.3%
    Vitamin B50.21 mg2.12%
    Vitamin B120.12 µg2.0%
    Vitamin D0.26 µg1.73%
    Copper0.03 mg1.52%