Collard-Wrapped Sausage Corn Dogs

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.