Sauteed Sausage With Cabbage And Apples Recipe
Ingredients
| 1-1/2 lb farmer's sausage 750 g | ||
| Shredded cabbage | 8 Cup (16 tbs) | |
| 2 apples, chopped 2 | ||
| Onion | 1 Small, chopped | |
| Nutmeg | 1/2 Teaspoon | |
| Cider vinegar | 2 Tablespoon | |
| Granulated Sugar | 2 Teaspoon | |
| Pinch cayenne pepper Pinch | ||
| Sour cream | 1 Cup (16 tbs) | |
| Chopped fresh parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prick sausage in several places.
Place in large deep skillet with enough water to just cover bottom of pan, about 1/4 cup (50 mL); bring to boil.
Reduce heat to medium-low; cover and cook for 10 minutes.
Uncover and increase heat to medium-high; cook sausage for about 5 minutes or until browned all over.
Remove sausage and set aside.
Pour off all but 1/4 cup (50 mL) pan drippings.
Add cabbage, apples, onion and nutmeg to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until cabbage starts to wilt.
Return sausage to pan, pushing down into cabbage; reduce heat to medium-low, cover and cook for 20 minutes, stirring often.
Combine vinegar, sugar, cayenne, and salt and pepper to taste; stir until sugar dissolves.
Stir into cabbage mixture; cook, uncovered, for 5 minutes.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
Heat through over medium-low heat before continuing.) Reduce heat to low and stir in sour cream; heat through but do not boil.
Taste and adjust seasoning.
Sprinkle with parsley to serve.
Place in large deep skillet with enough water to just cover bottom of pan, about 1/4 cup (50 mL); bring to boil.
Reduce heat to medium-low; cover and cook for 10 minutes.
Uncover and increase heat to medium-high; cook sausage for about 5 minutes or until browned all over.
Remove sausage and set aside.
Pour off all but 1/4 cup (50 mL) pan drippings.
Add cabbage, apples, onion and nutmeg to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until cabbage starts to wilt.
Return sausage to pan, pushing down into cabbage; reduce heat to medium-low, cover and cook for 20 minutes, stirring often.
Combine vinegar, sugar, cayenne, and salt and pepper to taste; stir until sugar dissolves.
Stir into cabbage mixture; cook, uncovered, for 5 minutes.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.
Heat through over medium-low heat before continuing.) Reduce heat to low and stir in sour cream; heat through but do not boil.
Taste and adjust seasoning.
Sprinkle with parsley to serve.
Chef
