Kale Sausage blends boar or venison, pork fat, bacon, garlic, and spices with cooked kale, then is ground into a bold, leafy, flavorful sausage.

Makes 5 pounds

1 pound kale, roughly chopped

4 pounds lean wild boar or venison trim, cubed

8 ounces pork fatback 

1.25 ounces salt

6 garlic cloves, sliced

1 tbsp black pepper, ground

1 tbsp crushed red pepper

8 ounces bacon ends, cubed

1 cup water

32mm natural hog casings, rinsed well

Cook the kale in a pan over medium heat until it is completely wilted and the moisture has evaporated, stirring occasionally. Set this aside to cool to room temperature.

Grind the venison, salt, garlic, spices and one third of the cooked kale once through the medium plate, then chill for about 10-15 minutes in the freezer.  Grind again, this time with the bacon ends. Place in a stand mixer and add the cold water, mixing until tacky and homogenous, about 2 minutes. 

Stuff into the casings, forming 6-inch links. Package for freezing or cooking fresh. These are very nice grilled over charcoal.