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Collard-Wrapped Sausage Corn Dogs

 
One serving costs about $0.41

$0.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

80 fingerfood,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:18%

Spoonacular Score: 18%

 

Collard-Wrapped Sausage Corn Dogs is an American hor d'oeuvre. For 41 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 122 calories, 4g of protein, and 7g of fat. This recipe serves 80. A mixture of isernio's breakfast sausage, parsley, baking powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 16%. Users who liked this recipe also liked Breakfast Sausage Corn Dogs, Mini Beer-and-Sausage Corn Dogs, and waffle wrapped hot dogs (aka waffle dogs).

Corn Dog works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Bellissima Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp bacon fat
bacon fat
1.25 cups
1.25 cups white ground cornmeal
white ground cornmeal
1.25 cups
1.25 cups flour
flour
2 Tbsps
2 Tbsps sugar
sugar
0.5 Tbsps
0.5 Tbsps baking powder
baking powder
0.5 tsps
0.5 tsps salt
salt
1 tsp
1 tsp baking soda
baking soda
1.5 cups
1.5 cups buttermilk
buttermilk
1 extra large
1 extra large egg
egg
3 oz
3 oz unsalted butter
unsalted butter
2 packages
2 packages breakfast sausage
breakfast sausage
some
some bacon fat
bacon fat
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.75 lb
0.75 lb chorizo
chorizo
1 small
1 small onion
onion
2 small rib
2 small rib celery
celery
some
some salt and pepper
salt and pepper
2 large
2 large eggs
eggs
1.25 cups
1.25 cups canned turkey stock
canned turkey stock
1 cup
1 cup cup cake
cup cake
0.5 cups
0.5 cups dijon mustard
dijon mustard
1 Tbsp
1 Tbsp parsley
parsley
1 Tbsp
1 Tbsp capers
capers
4 bunches
4 bunches collard leaves
collard leaves
3 cups
3 cups turkey stock
turkey stock
1 Tbsp bacon fat
1 Tbsp
bacon fat
1.25 cups white ground cornmeal
1.25 cups
white ground cornmeal
1.25 cups flour
1.25 cups
flour
2 Tbsps sugar
2 Tbsps
sugar
0.5 Tbsps baking powder
0.5 Tbsps
baking powder
0.5 tsps salt
0.5 tsps
salt
1 tsp baking soda
1 tsp
baking soda
1.5 cups buttermilk
1.5 cups
buttermilk
1 extra large egg
1 extra large
egg
3 oz unsalted butter
3 oz
unsalted butter
2 packages breakfast sausage
2 packages
breakfast sausage
some bacon fat
some
bacon fat
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
0.75 lb chorizo
0.75 lb
chorizo
1 small onion
1 small
onion
2 small rib celery
2 small rib
celery
some salt and pepper
some
salt and pepper
2 large eggs
2 large
eggs
1.25 cups canned turkey stock
1.25 cups
canned turkey stock
1 cup cup cake
1 cup
cup cake
0.5 cups dijon mustard
0.5 cups
dijon mustard
1 Tbsp parsley
1 Tbsp
parsley
1 Tbsp capers
1 Tbsp
capers
4 bunches collard leaves
4 bunches
collard leaves
3 cups turkey stock
3 cups
turkey stock

Equipment

aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
wooden spoon
wooden spoon
baking pan
baking pan
toothpicks
toothpicks
wire rack
wire rack
knife
knife
whisk
whisk
bowl
bowl
oven
oven
pot
pot
aluminum foil
aluminum foil
cutting board
cutting board
roasting pan
roasting pan
wooden spoon
wooden spoon
baking pan
baking pan
toothpicks
toothpicks
wire rack
wire rack
knife
knife
whisk
whisk
bowl
bowl
oven
oven
pot
pot


Instructions

Make the Cornbread Preheat the oven to 425. Position the rack in the middle of the oven. 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. Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix. Remove the baking dish from the oven and swirl to coat with the oil. Scrape the batter into the hot dish and Brown the Sausage: In a large skillet, working in batches, thoroughly brown the sausages in a little bacon fat over medium-high heat. Let the sausages sit in one place long enough to get nice and brown. Turn so that all sides are evenly browned. Remove to a rack and cool thoroughly. Make the Stuffing: Melt the butter in a large skillet. Add the chorizo and cook over moderately low heat for 5 minutes. Add the onion and celery and cook, stirring, until softened, about 10 minutes. Remove from the heat. 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. 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 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. 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. 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. 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. Remove to a wire rack and immediately shock in cold water to arrest the cooking. (I just rinsed them with my sink sprayer.) Assemble and cook the rolls: Blanched Collard Leaves Cooked and cooled sausages Cooled stuffing mixture Cooled stuffing mixture Its important that everything is cool. Preheat oven to 350; position rack in the middle of the oven. Lay a single large (or two small) leaves on your cutting board. If using 2 leaves, make sure the veins are parallel. 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. 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. 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. Remove to a rack and cool completely. Six: Cut and Plate the Rolls For the garnishing sauce: (adjust to your taste) Mix together cup mayonnaise cup dijon mustard 1 tablespoon finely chopped parsley 1 tablespoon finely chopped rinsed capers Put in a small zip-lock bag and cut a small piece off one corner. 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. Serve with or without toothpicks.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.41
Ingredient
1.25 cups white ground cornmeal
1.25 cups flour
2 tablespoons sugar
½ tablespoons baking powder
1.5 cups buttermilk
1 extra large egg
3 ounces unsalted butter
2 packages breakfast sausage
2 tablespoons unsalted butter
¾ pounds chorizo
1 small onion
2 small ribs celery
2 larges eggs
1.25 cups canned turkey stock
1 cup cup cake
½ cups dijon mustard
1 tablespoon parsley
1 tablespoon capers
4 bunches collard leaves
3 cups turkey stock
Price
$0.64
$0.21
$0.03
$0.04
$0.73
$0.35
$0.73
$7.58
$0.24
$4.50
$0.15
$0.30
$0.62
$0.95
$9.50
$1.25
$0.16
$0.31
$2.52
$2.28
$33.08

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
122 Calories
4g Protein
6g Total Fat
11g Carbs
2% Health Score
Limit These
Calories
122
6%

Fat
6g
10%

  Saturated Fat
2g
16%

Carbohydrates
11g
4%

  Sugar
4g
5%

Cholesterol
21mg
7%

Sodium
221mg
10%

Get Enough Of These
Protein
4g
8%

Vitamin K
43µg
41%

Vitamin A
569IU
11%

Manganese
0.12mg
6%

Folate
23µg
6%

Selenium
4µg
6%

Vitamin B1
0.09mg
6%

Vitamin B2
0.09mg
5%

Vitamin B3
1mg
5%

Phosphorus
51mg
5%

Calcium
49mg
5%

Vitamin C
3mg
4%

Vitamin B6
0.08mg
4%

Iron
0.66mg
4%

Fiber
0.84g
3%

Potassium
98mg
3%

Zinc
0.41mg
3%

Magnesium
10mg
3%

Vitamin E
0.33mg
2%

Vitamin B12
0.12µg
2%

Copper
0.04mg
2%

Vitamin B5
0.19mg
2%

Vitamin D
0.24µg
2%

covered percent of daily need

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