Collard-Wrapped Sausage Corn Dogs

Ingredients: 1 tablespoon vegetable oil or bacon fat,1 1/4 cups stone-ground white cornmeal,1 1/4 cups all-purpose flour,2 tablespoons sugar,1/2 tablespoon plus ½ teaspoon baking powder,1/2 teaspoon salt,teaspoon baking soda,1 1/2 cups buttermilk at room temperature,1 extra-large egg at room temperature,3/4 stick (3 ounces) unsalted butter, melted,2 packages Isernio’s Breakfast Sausage,Bacon fat,2 tablespoons unsalted butter,3/4 pound chorizo, casings removed, coarsely chopped,1 small onion, finely chopped,2 smalls celery ribs, finely chopped,Salt and freshly ground pepper,2 large eggs,1 1/4 cups chicken or turkey stock or canned low-sodium broth,cup mayonnaise,1/2 cup dijon mustard,1 tablespoon finely chopped parsley,1 tablespoon finely chopped rinsed capers,4 bunches large collard leaves – the larger the better,3 cups chicken or turkey stock for blanching
Instructions:

1. Make the Cornbread
2. Preheat the oven to 42
3. Position the rack in the middle of the oven.
4. 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.
5. Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.
6. Remove the baking dish from the oven and swirl to coat with the oil. Scrape the batter into the hot dish and
7. Brown the Sausage: In a large skillet, working in batches, thoroughly brown the sausages in a little bacon fat over medium-high heat.
8. Let the sausages sit in one place long enough to get nice and brown. Turn so that all sides are evenly browned.
9. Remove to a rack and cool thoroughly.
10. Make the Stuffing: Melt the butter in a large skillet.
11. Add the chorizo and cook over moderately low heat for 5 minutes.
12. Add the onion and celery and cook, stirring, until softened, about 10 minutes.
13. Remove from the heat.
14. 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.
15. 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
16. 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.
17. 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.
18. 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.
19. 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.
20. Remove to a wire rack and immediately shock in cold water to arrest the cooking. (I just rinsed them with my sink sprayer.)

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