Crispy Sausages and Greens

Name: Crispy Sausages and Greens
Prep time: 19 min
Cook time: 36 min
Total time: 55 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 bunch Kale; 8 Italian Fennel Sausages; 1 Head chopped Cabbage; 8 Garlic Clove; Sliced Onion; Sliced Shiitake Mushrooms; 1 cup Chicken Stock; Salt; Pepper

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Irish flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 73 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 55 min total

1 bunch Kale
8 Italian Fennel Sausages
1 Head chopped Cabbage
8 Garlic Clove
Sliced Onion
Sliced Shiitake Mushrooms
1 cup Chicken Stock
Salt
Pepper

Step-by-step instructions

Preheat the oven to 350°.
Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too).
Coarsely chop half a head of green cabbage.
Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic.
Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).
Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything.
Cover the dish with foil and bake until the greens are wilted, about 15 minutes.
Remove foil and season with salt and pepper.
Continue to bake until cabbage is tender, about 20-25 minutes more.
Meanwhile, heat a little olive oil in a large skillet over medium-high.
Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.
When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).

Why this works on a weeknight

Crispy Sausages and Greens lands at about 55 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Crispy Sausages and Greens actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Pork Irish