Country Inn Cornish Hens Recipe
Country Inn Cornish Hens cooked with sweet Italian-sausage, thawed Rock
Cornish hens, carrots, cabbage leaves and green beans are not only super tasty but also nutritious. With a distinctive flavor of ground ginger Country Inn Cornish Hens is one of my favorite dish. Here€™s the recipe. Try it out and let me know how it turned out.
Ingredients
1 pound sweet Italian-sausage links
Water
2 1 1/2-pound fresh or frozen (thawed) Rock
Cornish hens
1/4 teaspoon pepper
1/4 teaspoon ground ginger
Salt
10 large cabbage leaves
1 16-ounce bag carrots, thickly sliced
8 small white onions
1 pound whole green beans
Directions
1. In 12-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover skillet and simmer 5 minutes. Remove cover and continue cooking, turning sausages frequently, until water evaporates and sausages are well browned on all sides, about 20 minutes.
2. Meanwhile, remove giblets and necks from Rock Cornish hens. With kitchen shears, cut each hen in half. Rinse hens, giblets, and necks with running cold water; pat dry with paper towels. Mix pepper, ginger, and 1 teaspoon salt, and rub onto hen halves.
3. Remove sausages to paper towels to drain. Discard all but 2 tablespoons fat in skillet. In drippings in skillet, cook hen halves until golden on all sides; remove and set aside. Spoon off fat from skillet; add 1 cup water, stirring to loosen brown bits from bottom of skillet; set aside.
4. Line 8-quart casserole with cabbage leaves. Add 1 cup water, 1 teaspoon salt, and liquid from skillet. Cut sausages into chunks; arrange with carrots, onions, green beans, and Cornish hens, giblets, and necks in casserole. Cover casserole; bake in 375°F. oven 1 1/2 hours, basting occasionally.
2. Meanwhile, remove giblets and necks from Rock Cornish hens. With kitchen shears, cut each hen in half. Rinse hens, giblets, and necks with running cold water; pat dry with paper towels. Mix pepper, ginger, and 1 teaspoon salt, and rub onto hen halves.
3. Remove sausages to paper towels to drain. Discard all but 2 tablespoons fat in skillet. In drippings in skillet, cook hen halves until golden on all sides; remove and set aside. Spoon off fat from skillet; add 1 cup water, stirring to loosen brown bits from bottom of skillet; set aside.
4. Line 8-quart casserole with cabbage leaves. Add 1 cup water, 1 teaspoon salt, and liquid from skillet. Cut sausages into chunks; arrange with carrots, onions, green beans, and Cornish hens, giblets, and necks in casserole. Cover casserole; bake in 375°F. oven 1 1/2 hours, basting occasionally.
