Title: Grilled Game Sausage Crepinettes with Wilted Greens and B
Categories: Game Sausage Poultry Bbq
Yield: 1 Servings

1	lb	Magret of duck with fat
1/2	lb	Pork butt
1/4	lb	Pancetta
1	ts	Cumin seeds
1	ts	Cinnamon
1	ts	Salt
1/4	lb	Caul fat (available at
		Specialty butcher shops)
4	tb	Extra virgin olive oil
2		Cloves garlic, thinly
		Sliced
2	c	Kale (bitter escarole), cut
		Into 1/2-inch ribbons
		Salt and freshly ground
		Pepper to taste
2		Bottles balsamic vinegar,
		Reduced to 20 percent to
		Syrup

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 and serve.

Yield: 4 servings

MOLTO MARIO #MB5685

From: Sylvia Steiger Date: 14 Aug 97 National Cooking Echo Ä

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