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Polish Sausage with Cabbage

 
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Times:

10 minutes prep, 20 minutes cook
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Ingredients:

2 12-oz package fully-cooked Polish sausage
1 12-oz can beer
water
1 head cabbage, coarsely chopped
1/2 head red cabbage, coarsely chopped
3/4 teaspoon caraway seed
1 teaspoons sugar
1 teaspoon salt
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Cooking Directions:

In a four-quart Dutch oven combine the beer and enough water to cover sausage. Bring to a boil; reduce heat and add sausage. Simmer for 8-10 minutes. Remove sausage. Add cabbage, caraway seed, sugar and salt to cooking liquid; mix well. Top with sausage. Cover and simmer for 10 minutes. Drain to serve.

Serves 6

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Serving Suggestions:

Warm up a fall day with this easy braised dish. Serve along with a dark rye bread.

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Nutrition:

Calories: 469 calories
Protein: 19 grams
Fat: 33 grams
Sodium: 1433 milligrams
Cholesterol: 79 milligrams
Saturated Fat: 12 grams
Carbohydrates: 20 grams
Fiber: 6 grams
Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

 
 
 
 
 
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Buying/Handling/Storing Tip:

Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Sausage is a highly versatile type of ground pork. Supermarkets offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Adventurous home cooks also may choose to prepare homemade sausage by combining ground pork with their choice of seasonings.


More Butcher Tips
About the Cut

Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage may be fresh, smoked or cured.


Learn About the Pork Cuts
Cooking Method: Braising
COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

More about this cooking method
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