Swiss Chard Bundles With Spicy Sausage, Mushrooms

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

swiss-chard-bundles-with-spicy-sausage-mushrooms

Swiss Chard Bundles With Spicy Sausage, Mushrooms

If you are still contemplating over New Year's Eve hors d'oeuvres, these are my elegant, delicious small bites of mushroom-sausage stuffing wrapped tightly into blanched swiss chard leaves. The recipe is super simple- make stuffing first, in fact, it can be prepared two days in advance, sans the raw egg, you add it last. I picked Italian spicy sausage because it has nice spicy notes that eliminates the use of pepper in the rest of the recipe. But of course, any other sausage, chorizo, its Spanish counterpart or even pork sausage (even though it has fennel and much sweeter spices in it) can work wonderfully here. Dice everything finely- shallot, celery stalk, mushrooms and dill. Remove sausage from the casing and cook it in a hot pan. Then sauté vegetables and mushrooms in its rendered fat. Mix everything with egg and panko bread crumbs. Working with one leaf at a time, trim it into a rectangular shape, then place spoonful of stuffing in the center. Wrap swiss chard leaf tightly, proceeding with the rest. Bake bundles in the oven for about five minutes to cook the egg inside and keep them hot for your guests. These can be served whole or sliced on a bias. I find them easier to eat when they are sliced!

swiss-chard-bundles-with-spicy-sausage-mushrooms-ingredients

Ingredients: swiss chard leaves, hot Italian sausage, mushrooms, shallot, celery, thyme, dill, eggs, panko bread crumbs, olive oil, salt.

swiss-chard-bundles-with-spicy-sausage-mushrooms-ingredients

Swiss chard is a green leafy vegetable with the power-house nutrients packed in it. In my recipe, it served as a perfect pouch to keep a delicious mushroom-sausage stuffing. Cut out the center rib and discard it.

swiss-chard-bundles-with-spicy-sausage-mushrooms-drain-chard-leaves

Bring a large pot of salted water to a boil. Prepare a large bowl with iced water on a side. Blanch the leaves for about a minute, then transfer to iced water. Let them sit in ice bath for few minutes until completely cooled. Drain leaves thoroughly on paper towels (this is the only tedious requirement of the recipe).

swiss-chard-bundles-with-spicy-sausage-mushrooms-chop-shallot

Peel shallot.

swiss-chard-bundles-with-spicy-sausage-mushrooms-chop-shallot-finely

Dice shallot finely.

swiss-chard-bundles-with-spicy-sausage-mushrooms-chop-celery-finely

Cut celery stalk into three vertical pieces.

swiss-chard-bundles-with-spicy-sausage-mushrooms-chop-celery

Then dice celery finely.

swiss-chard-bundles-with-spicy-sausage-mushrooms-dice-mushrooms

Dice mushrooms finely.

swiss-chard-bundles-with-spicy-sausage-mushrooms-dice-mushrooms-finely

I like to buy a pre-packaged mix of gourmet mushrooms because they all bring in different flavors and even texture to all my recipes but any other variety, like button mushrooms or portabella, will taste great as well.

swiss-chard-bundles-with-spicy-sausage-mushrooms-remove-sausage-casing

Hot Italian sausage, again, if you can't get it, substitute with pork sausage or chorizo which is a spicy Spanish variety. Remove the casing.

swiss-chard-bundles-with-spicy-sausage-mushrooms-sautee-sausage

Heat a little bit of oil in a Dutch oven or cast iron pan over medium heat. Drizzle pan with oil lightly and add spicy sausage, cook for 5 minutes, breaking the meat with a wooden spatula. Transfer meat with a slotted spoon into a bowl, reserving all the fat in the pan.

swiss-chard-bundles-with-spicy-sausage-mushrooms-sautee-vegetables

Lower the heat, cook shallot and celery in rendered fat until translucent, about 3-4 minutes. Season with salt. Add oil if pan gets too dry.

swiss-chard-bundles-with-spicy-sausage-mushrooms-sautee-mushrooms

Add mushrooms.

swiss-chard-bundles-with-spicy-sausage-mushrooms-sauteed-mushrooms

Sprinkle thyme leaves, season with salt, cumin and paprika. Continue cooking, stirring often, for another 5 minutes, until mushrooms are golden and there is no liquid left. Transfer mushroom-vegetable mixture to the bowl with the meat. Let cool slightly.

swiss-chard-bundles-with-spicy-sausage-mushrooms-chop-dill-finely

Chop dill finely.

swiss-chard-bundles-with-spicy-sausage-mushrooms-add-dillswiss-chard-bundles-with-spicy-sausage-mushrooms-add-egg

Then add egg, dill and breadcrumbs.

swiss-chard-bundles-with-spicy-sausage-mushrooms-mix-stuffing-to-combine

Mix everything to combine.

swiss-chard-bundles-with-spicy-sausage-mushrooms-overlap-chard-leaves

Place chard leaf, one at a time, on a cutting board. Overlap the center where the stalk was cut out.

swiss-chard-bundles-with-spicy-sausage-mushrooms-place-stuffing-in-the-center

Take a spoonful of the stuffing and place in the center of the leaf.

swiss-chard-bundles-with-spicy-sausage-mushrooms-trim-the-leafswiss-chard-bundles-with-spicy-sausage-mushrooms-trim-chard-leaf

If the leaves are too big, trim them into a rectangular shape with the knife.

swiss-chard-bundles-with-spicy-sausage-mushrooms-wrap-tightlyswiss-chard-bundles-with-spicy-sausage-mushrooms-wrap-bundle

Then wrap the leaf with stuffing into a tight bundle.

swiss-chard-bundles-with-spicy-sausage-mushrooms-wrapped-bundles

Set on a baking sheet lined with parchment/or wax paper. Proceed with the rest. Slightly brush bundles with oil on top and bake for 5 minutes at 350F.

swiss-chard-bundles-with-spicy-sausage-mushrooms

swiss-chard-bundles-with-spicy-sausage-mushrooms

Cut swiss chard bundles on a bias and serve hot or warm.

swiss-chard-bundles-with-spicy-sausage-mushrooms

Bon Appétit!
Svitlana

Swiss Chard Bundles With Spicy Sausage, Mushrooms

recipe details

Serves 8

Ingredients

  • 1 bunch Swiss chard, red chard or rainbow chard (about 8 leaves)
For the stuffing
  • 12 oz. gourmet mushrooms, finely diced
  • 2 spicy Italian sausages, casing removed
  • 1 shallot, finely diced
  • 1-2 small celery stalks, finely diced
  • 1 egg
  • 1/8 cup panko breadcrumbs
  • 2 thyme sprigs, just tiny leaves
  • 3 tablespoons dill, finely chopped
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • Vegetable oil
  • Salt
Equipment
  • Medium size Dutch oven, cast iron pan or non-stick pot

Directions

  1. To boil chard: Boil a large pot of salted water. Prepare a large bowl with ice and cold water. Meanwhile, cut out tough stems from chard leaves and boil the leaves for 1 minute, transfer leaves with slotted spoon into iced water. Drain leaves thoroughly on paper towels.
  2. For the filling: Heat a medium size pan over medium heat. Drizzle pan with oil lightly and add spicy sausage, cook for 5 minutes, breaking the meat with a wooden spatula. Transfer meat with a slotted spoon into a bowl, reserving all the fat in the pan. Lower the heat, cook shallot and celery in rendered fat until translucent, about 3-4 minutes. Season with salt. Drizzle pan with oil if it gets too dry. Add mushrooms and thyme leaves, season with salt, cumin and paprika. Continue cooking, stirring often, for another 5 minutes, until mushrooms are golden and there is no liquid left. Transfer mushroom-vegetable mixture to the meat. Let cool slightly. Then add egg, dill and breadcrumbs, mix everything to combine.
  3. To assemble the bundles: Place chard leaf, one at a time, on a cutting board. Overlap the center where the stalk was cut out. Take a spoonful of the stuffing and place it in the middle of the leaf. If the leaves are too big, trim them into a rectangular shape with the knife, enclose the leaf on both sides vertically, then wrap into a tight bundle. Set on a baking sheet lined with parchment/or wax paper. Proceed with the rest. Slightly brush bundles with oil on top and bake for 5 minutes at 350F. To serve, cut them on a bias and serve hot or warm.
 

share your thoughts

Leave a Reply