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 ra

Instructions

1. 1

   Make the Cornbread

2. 2

   Preheat the oven to 42

3. 3

   Position the rack in the middle of the oven.

4. 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.

5. 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.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Remove to a rack and cool thoroughly.

10. 10

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

11. 11

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

12. 12

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

13. 13

    Remove from the heat.

14. 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.

15. 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

16. 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.

17. 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.

18. 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.

19. 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.

20. 20

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

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