Salsiccia con cavolo nero

Sausage with cavolo nero

Course Amuse Italiano
Cuisine Italian
Servings 4 pax


  • 4 pcs sausages
  • 30 g Boter
  • 80 ml Witte wijn
  • 100 ml Kippenbouillon
  • 2 cloves knoflook fijngesneden
  • 600 g Cavolo nero stripped of the thick veins and cut into pieces
  • Olijfolie
  • zout/ peper.


  • Melt the butter in a frying pan with a dash of olive oil. Bake the sausages on medium heat until nicely browned.
  • Deglaze with white wine and add the stock. Reduce until the sausages are cooked.
  • While the sausages are cooking, heat in a pan of olive oil and garlic. When the garlic starts to brown, add the cavolo nero. If necessary, a dash of chicken broth or water. Sauté for 4 minutes and season with salt and pepper.
  • Place the sautéed cavolo nero on a plate and place the sausages on it. Serve hot.
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