Smoked Sausage With Cabbage And Apples Recipes

Steps:

• Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
• Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
• Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

Steps:

• Layer the sausage, apples, cabage and onion in crockpot in the order listed above.
• Sprinkle the brown sugar, salt and black pepper on top.
• Pour the apple juice over all the other ingredients.
• DO NOT STIR.
• Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

Steps:

• Slice smoked sausage into 1 inch coins, and place in a microwavable bowl with a lid.
• Add apples and onions.
• Sprinkle brown sugar over all. Add water. Cover.
• Microwave on high for about 5 mins or till apples are tender. (I use my fresh vegetable button for hard veggies).
• May season with salt and pepper if care to. We normally don't.
• Note: If you do not have a bowl with lid that will go into microwave, you may use plastic wrap, just be sure to vent it, by folding in one corner of wrap to make a little hole.

Steps:

• 1. Stir chicken broth and mustard in deep 12 inch skillet until blended. Stir in mustard seeds. 2. Bring to boil over high heat. Add potatoes and onions, reduce heat to medium, cover and cook about 5 minutes, shaking pan occasionally, until potatoes are almost tender. 3. Add sausage and cabbage. Cover and cook about 15 minutes longer, stirring once or twice, until potatoes are tender and cabbage is crisp-tender. Stir in apple. Cover and simmer additional 3 minutes until apple is crisp-tender. 4. Stir in apple. Cover and simmer 3 minutes until apple is crisp-tender.

Steps:

• In large saute pan with a lid,saute cabbage, onion& apple in margerine& oil until cabbage is tender about 15 minutes.
• Add sausage.
• Saute another 10-15 minutes.
• Add apple cider simmer covered 10 minutes.
• 5 servings.
• Serve with mashed potatoes& Dijon mustard if desired.

Steps:

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.