Seared Sausage with Cabbage and Apples
recipe by Kate Merker for Country Living
Ingredients:
- 1 tbsp. olive oil
- 6 small sweet Italian sausage links (about 1 1/2 pounds total)
- 2 apples, halved
- 1/2 red onion, sliced
- 1/2 head red cabbage, cut into 1/2-inch-thick slices
- Kosher salt
- freshly ground black pepper
- 1 c. fresh apple cider
- 2 tbsp. fresh cider vinegar
Directions:
- Heat oil in a large cast-iron skillet over medium-high heat. Add sausage and cook, turning occasionally, until golden brown, 6 to 8 minutes; transfer to a plate.
- Reduce heat to medium and add apples, cut-sides down. Scatter onion and cabbage around apples. Season with salt and pepper. Cook, stirring onion occasionally, until apples are golden brown, 3 to 4 minutes.
- Flip apples. Return sausage to skillet, nestling among vegetables. Add cider and vinegar. Simmer, rotating and turning sausages occasionally, until sausages are cooked through and apples are tender, 18 to 20 minutes. Makes 4 servings.
Cook’s Note: When cooking, use firm apple varieties like Pink Lady or Gala that hold up to heat well. Avoid Red Delicious and Golden Delicious—they can get mushy.
I wouldn’t hesitate to use green cabbage instead of red cabbage and yellow onion instead of red onion. I think any good sausage links would do as well – doesn’t have to be Italian.
