Dinner · Irish

Crispy Sausages and Greens

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 8, 2026

This is the kind of one-dish dinner that turns a bunch of kale and half a head of cabbage into something you actually crave. The greens roast down until silky, the sausages get browned and crisp, and a splash of vinegar at the end pulls it all together. It comes together with pantry staples and almost no fuss.

Jump to recipe
Crispy Sausages and Greens

Why you'll love this

  • Just a handful of ingredients turn into a hearty, satisfying dinner.
  • The greens roast hands-off while the sausages brown on the stove.
  • Naturally low carb and packed with vegetables.
  • Easy to swap in whatever greens you have on hand.

EveryDayMeal recipe

Crispy Sausages and Greens

Prep
15m
Cook
40m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 1 bunch Tuscan kale
  • 1/2 head green cabbage, coarsely chopped
  • 4 cloves garlic, thinly sliced
  • 1 medium onion, sliced
  • 1 cup shiitake mushrooms, sliced
  • 4 links sweet Italian sausages
  • 1/2 cup chicken stock or broth
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon sherry or red wine vinegar
  • to taste salt
  • to taste black pepper

Equipment

  • Large ovenproof baking dish or cast iron pan
  • Large skillet
  • Sharp knife
  • Cutting board
  • Aluminum foil

Instructions

  1. Heat your oven to 350 degrees F so it is ready when the greens go in.
  2. Strip the stems from the kale and tear the leaves into rough 1 inch pieces, then coarsely chop the cabbage. Bite size pieces cook down evenly and stay tender.
  3. In a large ovenproof dish, warm 1 tablespoon olive oil over medium heat and cook the sliced onion and shiitake mushrooms until softened and lightly browned, about 6 to 8 minutes, so they add deep savory flavor to the greens.
  4. Add the torn kale, chopped cabbage, and sliced garlic to the dish and toss with another tablespoon of olive oil to coat. Pour in the 1/2 cup chicken stock, which steams the greens tender.
  5. Cover the dish tightly with foil and bake for about 15 minutes, until the greens have wilted and shrunk down considerably.
  6. Remove the foil, season generously with salt and pepper, and continue baking uncovered for 20 to 25 minutes more, until the cabbage is fully tender and the edges start to crisp.
  7. While the greens roast, heat a little olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook, turning, until browned on all sides and cooked through, 10 to 12 minutes.
  8. Slice the cooked sausages into rounds and toss them into the finished greens along with the vinegar, which brightens everything and cuts the richness. Taste, adjust the salt, and serve hot.

Tips from the kitchen

  • Do not skip the vinegar at the end; that little splash of acid is what makes the whole dish taste finished instead of flat.
  • Prick the sausages before browning so they cook evenly without splitting and losing their juices.
  • If your greens still have liquid pooling after baking, uncover and give them a few extra minutes so the edges crisp up.

Estimated nutrition per serving: 420 cal · 22g protein · 14g carbs · 31g fat

Make it your own

  • Swap the kale for mustard greens, collards, spinach, or Swiss chard depending on what you have.
  • Use spicy Italian sausage instead of sweet for a little heat.
  • Skip the mushrooms and onions for a faster, simpler version.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of stock if the greens look dry.

Good to know

Can I use pre-washed bagged greens?
Yes, bagged kale or a chopped cabbage mix works great and saves prep time. Just make sure everything is torn or chopped into bite size pieces.
How do I know the sausages are done?
They should be browned all over and cooked through, about 10 to 12 minutes. If unsure, cut one open or check that the center reads 160 degrees F.
Can I make this ahead?
You can roast the greens and brown the sausages a day ahead, then combine and reheat together with the vinegar right before serving.
What can I serve with it?
It is filling on its own, but crusty bread, mashed potatoes, or a scoop of polenta rounds it out nicely.

Related recipes