1 pound boneless pork shoulder, cut into 2-inch cubes
2½ cups ¼-inch-diced Vidalia onion
8 cloves of garlic, thickly sliced, about ¼ cup
1 tablespoon Espelette pepper or hot paprika
1 tablespoon + 1 teaspoon toasted fennel seeds
2 teaspoons kosher salt
1 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil + more for garnish
3 Yukon gold potatoes, halved and then sliced into ¼-inch slices, about 3 cups
2 quarts chicken stock
1 cup freshly grated Parmesan cheese + more for garnish
4 cups packed sliced kale leaves, preferably black lacinato kale, tough ribs removed
1 tablespoon sherry vinegar or apple cider vinegar
- Refrigerate the pork until well chilled; the fat should be solid and firm. Chill your meat grinder and the large die.
- Toss 1-¼ cups of the onion, 2 tablespoons of the garlic, the Espelette pepper, fennel seeds, salt, and red pepper flakes with the pork and mix well. Chill until ready to grind.
- Assemble the meat grinder and grind the pork into a large bowl.
- Heat a large Dutch oven over medium-high heat. Add the olive oil and swirl to cover the bottom of the pan. Add the ground pork, stirring gently until it just starts to brown, about 5 minutes.
- Add the remaining 1-¼ cups onion and 2 tablespoons garlic and cook, stirring occasionally until the onions start to caramelize, about 5 minutes. Your sausage should be crumbly.
- Add the potatoes and toss to coat with oil.
- Add the chicken stock, bring to a boil, cover, and decrease the heat to low.
- Cook until the potatoes and cooked through and are just starting to break apart, about 20 minutes.
- Remove the lid, add the cheese and kale, and cook until the kale is completely wilted, about 10 minutes.
- Just before serving, stir in the vinegar. Garnish each bowl with additional Parmesan cheese and a heavy drizzle of olive oil.
- from Chef Kevin Gillespie of Gunshow in Atlanta, GA