Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beer mustard chorizo kale bake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

Beer Mustard Chorizo Kale bake is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Beer Mustard Chorizo Kale bake is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have beer mustard chorizo kale bake using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beer Mustard Chorizo Kale bake:

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

Serving some crisp smoky chorizo with these kale, bacon and potato cakes upgrades them to proper meal status. Try for a quick brunch or supper topped with Cover (with a lid or baking sheet) and cook until the kale wilts. Take the lid off and add a knob of butter, fry to evaporate any liquid, then add this. 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.

Steps to make Beer Mustard Chorizo Kale bake:

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.

A creamy, garlicky kale & mushroom pasta bake. Perfect winter comfort food, great for meat free Monday or a cosy weekend dinner. I've kept this pasta bake meat-free as we are doing well eating less meat and this is one of the veggie dishes I make that goes down really well with everyone. Flavor variations & storing tips included. By baking at a low temperature for a longer period of time, the kale gets crispy without browning or burning, yielding perfect chips every.

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