Grilled Game Sausage Crepinettes With Wilted Greens

Recipe Ingredients

2		Balsamic vinegar
1 lb	454g / 16oz	Magret of duck with fat
1/2 lb	227g / 8oz	Pork butt
1/4 lb	113g / 4oz	Pancetta
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Salt
1/4 lb	113g / 4oz	Caul fat
		= (available at specialty butcher shops)
4 tablespoons	60ml	Extra-virgin olive oil
2		Garlic cloves - thinly sliced
2 cups	474ml	Kale (bitter escarole) - cut 1/2" ribbons
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Reduce the balsamic vinegar to 20 percent to syrup consistancy. Set aside.

Preheat the broiler or grill.

Cut the duck, pork butt and Pancetta into 1/4-inch cubes. Run the meat through a grinder. The mixture should be quite rough.

In a large mixing bowl, combine the ground meat with the cinnamon, cumin and salt. Mix very well. Divide the mixture into 8 equal oval patties, about 1/2-inch thick. Wrap each patty in caul fat. Place the patties under the broiler or on the grill and cook through, about 4 to 5 minutes per side. Set aside.

In a large 12- to 14-inch saute pan, heat the olive oil until just smoking. Add the garlic and saute until very light brown, about 2 minutes. Toss in the kale and saute, stirring quickly, about 2 to 3 minutes, until just wilted but not too soft. Remove from the heat and season with salt and pepper.

Divide the mixture equally on 4 plates. Place 2 crepinettes on each plate, drizle the balsamic syrup over the greens, and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5685) - from the TV FOOD NETWORK

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