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Moroccan Kale Sausage
Casablanca — Mother recipe · en it
A delectable Moroccan Kale Sausage, a classic of Casablanca's cuisine, blending the freshness of kale with the crunchiness of sausage.
⏱️ 20 min prep + 35 min cottura · 4 porzioni · media
Ingredients
- 200g of ground meat
- 200g of kale
- 2 onions
- 2 cloves of garlic
- 100g of toasted bread
- 50g of butter
- Salt and pepper to taste
- 1 tablespoon of ground ginger
- 1 tablespoon of cayenne pepper
- 1 tablespoon of sesame seeds
Method
- In a medium pan, sauté the onions and garlic in butter.
- Add the ground meat and cook until fully cooked.
- Add the chopped kale, salt, pepper, ginger, cayenne pepper, and sesame seeds.
- Mix well and cook for another 5-7 minutes.
- Pour the mixture into a sausage casing and tie it tightly.
- Cook the sausage in boiling water for 15-20 minutes.
- Serve hot with some toasted bread and tomato sauce.
The story
The Moroccan Kale Sausage, or Cacau Marrakesh, is a culinary specialty from Casablanca dating back to the 19th century, when meat merchants introduced the technique of extending the meat with garlic and pepper.
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