Sausage And Cannellini Recipe
Ingredients
1 pound hot Italian-sausage links
Water
1 pound fully cooked bratwurst
3 tablespoons salad oil
1 medium-sized head green cabbage coarsely sliced
1 large onion, minced
2 15- to 19-ounce cans white kidney beans (cannellini), drained
Directions
1. In 8-quart Dutch oven over medium-high heat, heat Italian sausages and 1/4 cup water to boiling. Reduce heat to low; cover; simmer 5 minutes. Remove cover; add bratwurst; cook, turning sausages occasionally, until water evaporates and sausages are browned, about 20 minutes. Remove to paper towels to drain; cut into L-inch pieces.
2. To drippings, add oil; over medium-high heat, cook cabbage, onion, and 3/4 cup water until cabbage is tender, stirring occasionally.
3. Return sausages to Dutch oven; gently stir in white kidney beans; heat through.
2. To drippings, add oil; over medium-high heat, cook cabbage, onion, and 3/4 cup water until cabbage is tender, stirring occasionally.
3. Return sausages to Dutch oven; gently stir in white kidney beans; heat through.
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