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This homemade grainy mustard is rich with dark beer flavor and is great for sandwiches. If the seeds soak up the beer too quickly. The Best Cabbage Chorizo Recipes on Yummly

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Ingredients for Beer Mustard Chorizo Kale bake:

1. You need 6 of Chorizo sausages
2. Give 6 tbsp - Austrian Beer Mustard
3. You need 2 head of Garlic diced
4. Get 8 oz kale
5. You need 1 can of Green beans
6. You need 1 can - White kidney beans
7. Need 2 tsp cooking wine
8. Require 2 tbsp olive oil
9. You need 4 stick Green onions, diced
10. Provide 1 1/2 cup for Beef Stock
11. Make ready 1 packages - mashed potatoes
12. Take 1 1/2 cup for mozzarella cheese
13. You need 1 can for White potatoes
14. Take 1 can for peas

Take the lid off and add a knob of butter, fry to evaporate any liquid, then add this. This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda. Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry. Also, instead of the chorizo, I used diced baked ham, instead of two cans of white beans, I used one can and one can of black beans.

Beer Mustard Chorizo Kale bake steps:

1. Preheat oven to 400°F. Remove casing from sausages and cook over medium heat.
2. After cooked, reduce heat to low and stir in Beer Mustard. Mix well to coat.
3. In separate pan, heat oil over medium heat. Add garlic and green onions and cook until garlic is soft.
4. Add kale and beef stock to onion & garlic. Turn heat to medium-high heat for 1 minute.
5. Reduce heat to low and add cooking wine and cover. Simmer for 5 minutes.
6. Combine sausage and kale mixtures into large mixing bowl with the mashed potatoes, peas, green beans, and kidney beans.
7. Pour contents into large glass casserole dish. Top with mozzarella cheese. Place potatoes on top and brush with beer mustard.
8. Cook in oven for 10-15 minutes.

This bean, chorizo and kale stew, or 'big soup', as I like to call it, is one of my favourite dishes; tasty and uncomplicated - definitely my kind of cooking! I ring the changes, using different greens through the seasons. In late summer and early autumn, I'll swap dried or tinned beans for the fresh borlotti we. Spicy Spanish chorizo and hearty kale are a classic combo—toss in a little pasta and you've got a weeknight dinner dream. It's easy (hello, one pot!) and super delish.

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