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German Sausage with Braised Red Cabbage & Apple Chutney

  • Author: Master Chef

Description

Big John loves braised red cabbage, and I really like apple chutney. What could be better than a recipe that has both? The best part is that it has Circle B Ranch German Sausage! This recipe is a little time consuming, but it is well worth the time put into it!


Scale

Ingredients

1 Pound German Sausage

For the purple cabbage

  • 1/4 cup olive oil
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 head purple cabbage, shredded
  • 3/4 cup cider vinegar
  • 2 cups chicken stock or low-sodium chicken broth
  • Salt and freshly ground black pepper

For the apple chutney

  • 2 medium Granny Smith apples, cored and diced
  • 1 medium red onion, diced
  • 1/2 cup packed dark brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup water
  • Salt and freshly ground black pepper

Instructions

Make the purple cabbage

  1. In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.

Make the apple chutney

  1. In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.

Cook the sausage

  1. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.

To serve

  1. Divide the cabbage among 4 plates then top with sausage and apple chutney.

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