Cabanossy, Broccoli and Kale

Another hearty cold-weather evening meal, a variation on a recipe by Fiona Smith in the winter 2015 edition of Cuisine magazine. Wonderful periodical, Cuisine. Cabanossy, or Cabaña as it is sometimes called, is a mildly spicy smoked pork sausage. It is long and thin, very similar to a frankfurter.



6-8 Cabanossy sausages.

1 medium head of broccoli, cut into florets and dried.

¼ cup oil.

Salt to taste.

1 medium bunch kale leaves, stems removed, washed and dried.

1 tblsp oil.



Preheat to oven to 200°C. Arrange the sausages in a shallow roasting dish. Mix the salt and oil together and toss the broccoli in it, then arrange them in the bottom of the dish with the sausages. Place in the oven and bake for 10 minutes. Remove and turn the sausages and the broccoli. Place the kale amongst them and return the dish to the oven for another 10 minutes.

Remove from the oven and serve immediately with cauliflower cheese mash on the side.


Serves: 2.

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