| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 raw chicken sausages (about 1 pound), any flavor
- 2 tablespoons vegetable oil, plus more as needed
- 1 medium yellow onion, sliced 1/4-inch-thick
- Sea salt
- 2 tablespoons apple cider vinegar, or to taste
- 1/2 head red cabbage, sliced 1/4-inch-thick
- 3 medium Granny Smith or any tart apples, cut into 1/2-inch-dice
- 2 teaspoons brown sugar
- 1 tablespoon fresh sage, sliced thin, reserving some for garnish
- Crusty bread, toasted, for serving
Instructions
- Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
- Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 8 g |
| Sugar | 21 g |
| Protein | 22 g |
| Cholesterol | 109 mg |
| Sodium | 965 mg |
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 8 g |
| Sugar | 21 g |
| Protein | 22 g |
| Cholesterol | 109 mg |
| Sodium | 965 mg |
Reviews
A tasty, quick meal that I’ve shared with my sister. She made it for her family – loved it!
i haven’t made the dish & don’t intend to, but he is just too much to watch. What a buffoon!!!
The combination of the sausage and sweetened cabbage were great!
The brats we used were from our local butcher. Its delicious my husband loved it.
I really made a mistake of using turkey sausage, which turned out very dry. Next time I will get to the market ahead of time and get good chicken sausage (homemade, if I get there on time!). Also, I used dry sage-big mistake, imho. So I will correct that. The cider vinegar expired, so I used white wine vinegar. Had I prepared ahead of time this would have been a 5 star plus! I will make this again and again!
I used too much vinegar but was still so good!
Easy, fast and delicious. I like to use the already cooked apple or pineapple chicken sausage and white cabbage.
Very good, easy to prepare and something a little different. Perfect for fall!
Winner, winner. We made this last night, but went to a German deli in our hood and got pork & beef sausages, 3 different varieties, 2 of each. We added the t. of dijon like someone recommended and it is a keeper recipe. We both loved it.
Loved this dish. Fairly fast Octoberfest-type meal with just the perfect balance of acidity and sweetness and overall deliciousness.