# Pork and Greens Sausage with Miso-Braised Kale, Roasted Sunchokes and Parsnip Fries > A juicy pork-and-greens sausage sits over silky kale and leeks, with mirepoix miso giving the braising juices deep, savory sweetness. Roasted sunchokes and thick parsnip fries bring earthy flavor, caramelized edges, and enough crispness to balance the tender greens—a good late-autumn supper. - URL: https://www.chezjk.com/recipes/pork-greens-sausage-with-braised-karinata-kale-leeks-mirepoix-miso-roasted-sunch - Author: Jonathan Katzman - Cooked and photographed: 2024-11-24 - Recipe updated: 2026-10-23 - Serves: 4 servings ![Pork and Greens Sausage with Miso-Braised Kale, Roasted Sunchokes and Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F4affa5ea230885ec.jpg) ## Pork and Greens Sausage A gentle covered cook heats the sausage evenly without splitting its casing. Brief browning afterward adds flavor while keeping the greens-studded filling juicy. ### Ingredients - 4 large links Fatted Calf pork and greens sausage, about 1½–2 pounds total - 1 teaspoon ghee - ½ cup water ### Instructions 1. Place the sausages in a wide skillet with the water and ghee. Bring to a gentle simmer over medium heat, then cover and reduce the heat to medium-low. 2. Cook gently for 10–15 minutes, turning halfway through. Keep the water at a quiet simmer rather than a vigorous boil. 3. Uncover and let the remaining water evaporate. Brown the sausages in the ghee over medium heat, turning carefully, for another 5–8 minutes. 4. Check the center of the thickest link with an instant-read thermometer; fresh pork sausage should reach 160°F. Rest for 3 minutes before serving. ### Notes - Do not prick the casings. If the links are especially thick, add a splash of water and extend the covered cooking stage. - This method assumes fresh, uncooked sausage; follow the producer's instructions if the purchased links are already cooked. ## Mirepoix Miso-Braised Karinata Kale and Leeks Slowly softened leeks sweeten the sturdy greens, while miso gives the braising liquid body and savory depth. A little vinegar at the end keeps the finished greens from tasting heavy. ### Ingredients - 2 large bunches Karinata kale, about 1½ pounds before trimming - 2 large leeks, white and light-green parts only - 2 tablespoons olive oil - ¾ cup water, plus more as needed - 2 tablespoons Shared Cultures mirepoix miso - 1–2 teaspoons apple cider vinegar - to taste kosher salt and freshly ground black pepper ### Instructions 1. Strip away tough kale stems and cut the leaves into broad ribbons. Thinly slice any tender stems. Halve the leeks lengthwise, slice into ¼-inch half-moons, and wash thoroughly to remove grit. 2. Warm the olive oil in a wide, heavy pot over medium-low heat. Add the leeks and cook for 8–10 minutes, stirring occasionally, until soft and translucent without browning. 3. Add any tender kale stems and cook for 2 minutes. Add the leaves in batches, turning until they wilt enough to fit in the pot. 4. Stir the miso into the water until mostly dissolved, then pour it over the greens. Cover and simmer gently for 15–20 minutes, stirring occasionally, until the kale is tender but still has some structure. Add water a few tablespoons at a time if the pot becomes dry. 5. Uncover and simmer for 3–5 minutes to leave a shallow, glossy coating of braising juices rather than a watery pool. Stir in 1 teaspoon vinegar, taste, and add more vinegar, pepper, or salt only as needed. ### Notes - Miso saltiness varies; wait until the greens have reduced before adding salt. - If Karinata kale is unavailable, use mature lacinato or curly kale and adjust the braising time to tenderness. ## Roasted Sunchokes Roasting cut-side down creates deeply browned surfaces while the interiors turn creamy. Keeping the skins adds earthy flavor and helps the pieces hold their shape. ### Ingredients - 1 pound sunchokes - 1½ tablespoons olive oil - ½ teaspoon kosher salt, plus more to taste - ¼ teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. 2. Scrub the sunchokes thoroughly and dry well. Halve small ones lengthwise and cut larger ones into roughly 1-inch chunks. 3. Toss with the olive oil, salt, and pepper. Spread on a rimmed baking sheet with a flat cut surface against the pan and space between the pieces. 4. Roast for 30–40 minutes, turning after about 20 minutes, until browned outside and easily pierced with a knife. Rotate the sheet between racks if roasting alongside the parsnips. 5. Taste and adjust the salt. Serve hot, while the edges are still crisp. ### Notes - Keep the sunchokes on their own tray so their roasting time can be adjusted independently of the parsnips. ## Roasted Parsnip Fries Thick batons develop caramelized edges without drying out their sweet centers. A spacious, hot baking sheet is more important than extra oil for good browning. ### Ingredients - 1½ pounds parsnips - 2 tablespoons olive oil - ¾ teaspoon kosher salt, plus more to taste - ¼ teaspoon freshly ground black pepper ### Instructions 1. Peel the parsnips and trim the ends. Cut into batons approximately ½ inch thick and 3–4 inches long, removing any hard, woody cores from large parsnips. 2. Toss with the olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet, leaving room between the batons. 3. Roast at 425°F for 30–40 minutes, turning after 20 minutes and rotating the tray between racks, until golden brown on several sides and tender in the center. 4. Remove individual pieces as they finish if the thinner ends brown faster. Taste for salt and serve promptly. ### Notes - These are caramelized oven fries with tender centers, not brittle deep-fried fries. Avoid crowding the tray, which makes them steam. ## Overall Timing / Workflow The roots take the longest but need little attention. Braising the greens while they roast leaves the final stretch free for cooking the sausages. ### Instructions 1. 0:00 — Heat the oven to 425°F. Scrub and cut the sunchokes, then peel and cut the parsnips. 2. 0:15 — Put both trays of roots in the oven. Wash and cut the kale and leeks. 3. 0:25 — Start softening the leeks, then add the kale and miso braising liquid. 4. 0:30 — Start the sausages. Turn the roots and rotate their trays around the 20-minute roasting mark. 5. 0:50 — Check the roots for tenderness and browning. Uncover and reduce the greens, then finish with vinegar. Finish browning the sausages and verify 160°F in their centers. 6. 0:55–1:00 — Rest the sausages briefly and plate everything while the roots are hot. ### Notes - The greens can wait covered over very low heat for 10–15 minutes; save the vinegar adjustment until just before serving. ## Plating The sausage rests against the juicy greens while the roasted roots stay mostly clear of the braising liquid, preserving their browned edges. ### Instructions 1. Spoon the kale and leeks onto one side of each warm plate with just enough braising juices to keep them glossy. 2. Lay a whole sausage partly over the greens. 3. Arrange the roasted sunchokes alongside, then pile the parsnip fries loosely over or beside them. Keep most of the fries out of the braising juices. ## Leftover Path Separate storage lets the greens retain their moisture while the roots can be reheated with dry heat to recover their edges. ### Instructions 1. Refrigerate the sausage, greens, and roasted roots in separate covered containers within 2 hours. Use within 3–4 days. 2. Reheat the roots on a baking sheet at 400°F for 10–15 minutes, until hot and browned at the edges. 3. Warm the greens gently in a covered saucepan with a splash of water. Slice the sausage and heat it with the greens until it reaches 165°F. 4. Serve the reheated sausage and greens with the crisped roots, adding a few drops of cider vinegar if the greens need brightening. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.