Sopa De Fubà Collard Greens Cornmeal And Sausage Soup Recipe 445

SOPA DE FUBà (COLLARD GREENS, CORNMEAL, AND SAUSAGE SOUP) RECIPE - (4.4/5)

Steps:

• 1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3-4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside. 2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.

CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)

Steps:

• Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
• Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
• Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
• Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
• Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
• Serve hot.

SAUSAGE ALL-STARS RECIPE - (4.4/5)

Steps:

• Gently press wonton wrappers into ungreased mini muffin tins; bake at 350 degrees for 5 minutes. Combine remaining ingredients in a bowl; stir well and spoon evenly into wonton cups. Bake for 5 more minutes, until golden and cheese is melted; serve warm. Makes 5 dozen.

SAUSAGE, PASTA, AND COLLARD GREEN SOUP

Steps:

• Heat a large frying pan over medium-high heat. Squeeze sausage out of the casings into the hot pan. Cook, breaking sausage up with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Drain.
• Bring chicken stock to a boil in a large pot. Add sausage, cannellini beans, collard greens, and pasta to the boiling stock. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes.