Grilled Game Sausage Crepinettes

Recipe Ingredients

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 - thinly
		Sliced
2 cups	474ml	Kale - (bitter escarole), cut
		Into 1/2-inch ribbons
		Salt and freshly ground
		Pepper to taste
2		Balsamic vinegar
		Reduced to 20 percent to
		Syrup

Recipe Instructions

Preheat the 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 grill or on the grill and cook through, about 4 to 5 minutes per side. Set aside.

In a large 12- to 14-inch sautee pan, heat the olive oil until just smoking. Add the garlic and sautee until very light brown, about 2 minutes. Toss in the kale and sautee, 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 and serve.

Source:
MOLTO MARIO #MB5685

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