Ingredients
For the collards
- 2 pounds collard greens
- 1 pound ground mild pork sausage
- 1 teaspoon salt, or more to taste
- ½ teaspoon pepper, or more to taste
- 2 teaspoons granulated sugar, or more to taste
For the cornbread
- 2 cups stone ground white cornmeal
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large egg
- 1 ½ cups water or whole milk, or more as needed
- ½ cup vegetable shortening, plus more as needed
- Chow-chow, optional
Directions
Prepare the collards: Rinse the collards with water
to remove grit. Cut stems off leaves. Stack about 4 to 6 leaves on top
of each other and roll together into a cylinder. Chiffonade the
collards, or cut into ¼-inch or less strips. Rinse again and drain in a
colander until ready to cook.
Saute sausage in a large Dutch
oven over medium-high heat. Break sausage apart with spatula and saute
until fully cooked, about 5 to 7 minutes. Leave the sausage and rendered
fat in the bottom of the Dutch oven. Add salt, pepper and sugar to the
pot.
Reduce heat to medium and add collards, a handful at a
time. Saute the collards until wilted and tender, about 8 to 10 minutes.
Season to taste with more salt, pepper and sugar, if needed. Stir to
fully combine. Remove from heat, cover with a lid and set aside while
frying the cornbread.
Prepare the cornbread: Combine
cornmeal, salt, pepper, egg and water or milk in a medium bowl. Stir
together. You want the cornbread batter to drip, not run, off the spoon.
Add more milk or water as needed until you get the desired consistency.
Add
½ cup Crisco to a 10- to 12-inch cast iron skillet on medium-high heat.
When oil will sizzle, add 1 tablespoon cornbread batter at a time. Flip
when edges are crisp and bubbles appear in center, about 2 to 3
minutes. Cook another 2 to 3 minutes. Remove to a paper towel-lined
rimmed baking sheet. Add another tablespoon vegetable shortening as
needed to keep a layer of oil in the bottom of the skillet. You should
end up with about 30 pieces of fried cornbread, each about 2 to 3 inches
wide.
To serve: Place a heaping tablespoon of collards on top of one piece of cornbread. Top with a teaspoon or two of chow-chow. Top with another piece of cornbread.
Yield: 15 sandwiches
Source: https://www.somewheresouthtv.com/recipe/collard-sandwich