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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:20%

Spoonacular Score: 20%

 

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).

Sparkling rosé and Sparkling Wine are great choices for Corn Dog. 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. You could try LVE by John Legend Sparkling rosé. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 20 dollars per bottle.

LVE by John Legend Sparkling Rose

The pink color of the LVE Rosé French Sparkling is reminiscent of a vineyard peach. With a fruity nose, blending notes of citrus and small red fruits, the bubbles are soft and pleasant. It’s well-balanced with voluptuousness and hints of red currants and pomelos, complemented by a nice acidity on the finish.Want to taste LVE by John Legend with John Legend?Join singer, songwriter, humanitarian and philanthropist, John Legend, Franco-American wine entrepreneur Jean-Charles Boisset, and Wine.com’s own Gwendolyn Osborn for a virtual tasting of their rosé wines from France.Ready to taste with John? Watch the tasting here.Don’t have the wines yet? Click here to buy the tasting set.

» 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 ounces
3 ounces unsalted butter
unsalted butter
2 pkg
2 pkg breakfast sausage
breakfast sausage
some
some bacon fat
bacon fat
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
0.75 pound
0.75 pound 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 cup
0.5 cup 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 ounces unsalted butter
3 ounces
unsalted butter
2 pkg breakfast sausage
2 pkg
breakfast sausage
some bacon fat
some
bacon fat
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
0.75 pound chorizo
0.75 pound
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 cup dijon mustard
0.5 cup
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
oven
oven
knife
knife
whisk
whisk
bowl
bowl
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
oven
oven
knife
knife
whisk
whisk
bowl
bowl
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: $0.33
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
$0.31
$0.73
$7.58
$0.24
$4.50
$0.15
$0.30
$0.55
$0.95
$2.53
$1.25
$0.16
$0.31
$2.52
$2.28
$26.00

Nutritional Information

Quickview
92k Calories
3g Protein
5g Total Fat
6g Carbs
2% Health Score
Limit These
Calories
92k
5%

Fat
5g
9%

  Saturated Fat
2g
14%

Carbohydrates
6g
2%

  Sugar
1g
2%

Cholesterol
20mg
7%

Sodium
194mg
8%

Get Enough Of These
Protein
3g
7%

Vitamin K
43µg
41%

Vitamin A
563IU
11%

Manganese
0.11mg
5%

Folate
20µg
5%

Vitamin B1
0.07mg
5%

Vitamin B3
0.91mg
5%

Vitamin C
3mg
4%

Phosphorus
43mg
4%

Vitamin B2
0.07mg
4%

Selenium
2µg
4%

Calcium
38mg
4%

Vitamin B6
0.07mg
4%

Fiber
0.78g
3%

Iron
0.53mg
3%

Potassium
90mg
3%

Zinc
0.38mg
3%

Magnesium
9mg
2%

Vitamin E
0.32mg
2%

Vitamin B12
0.12µg
2%

Vitamin B5
0.17mg
2%

Copper
0.03mg
2%

Vitamin D
0.23µg
2%

covered percent of daily need

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