Chicken Sausage With Apples Sage And Cabbage Recipes

SLOW-COOKER CHICKEN SAUSAGE WITH CABBAGE & APPLES

Steps:

• Toss together the cabbage, apples, salt, paprika, pepper, and 1 1/2 tablespoons of the olive oil in a 5- to 6-quart slow cooker. Cover and cook on HIGH until the vegetables are tender, 5 to 6 hours.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the sausage, and cook, turning to brown on all sides, about 4 minutes. Remove from the heat; add 3 tablespoons of the vinegar. Return to the heat, and cook until most of the liquid evaporates, about 30 seconds. Add the stock to the skillet; bring to a boil, scraping to loosen the browned bits from the bottom of the skillet. Spoon over the vegetable mixture in the slow cooker. Cover and cook on HIGH until the flavors come together, about 1 hour. Garnish with the fresh parsley leaves, if desired, and serve with a splash of apple cider vinegar.

CHICKEN APPLE SAUSAGE WITH CABBAGE

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.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

SMOKED CHICKEN SAUSAGE WITH APPLES & CABBAGE

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.

CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE

Steps:

• In a 12", extra deep skillet with a lid, heat oil over medium heat.
• Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
• Meanwhile, slice each sausage unto 1/2" pieces; set aside.
• Core (but do not peel) the apples; chop into bite sized pieces.
• Add apples and sausage to the skillet; stir well and cook over medium heat.
• Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
• Add water, butter, and honey; stir to mix well.
• Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes.
• Uncover the skillet and sprinkle with pepper and vinegar; toss to mix.
• Taste and add more vinegar if desired.
• Serve immediately.

CHICKEN SAUSAGE PATTIES WITH APPLE AND SAGE

Steps:

• Prepare grill for cooking.
• Stir together all ingredients in a large bowl until combined well.
• Form rounded 3/4 cups of sausage mixture into 2-inch-diameter patties using moistened hands. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill patties on lightly oiled grill rack, turning once, until cooked through, about 6 minutes.

BASIC SHEET PAN CHICKEN SAUSAGE AND ROASTED CABBAGE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
• Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet.
• Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.

CHICKEN SAUSAGE WITH CABBAGE AND ONION

Steps:

• Season cabbage wedges with salt, then steam in a steamer rack set over boiling water, covered, until tender, about 15 minutes.
• While cabbage is steaming, cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until crisp-tender, about 12 minutes.
• Transfer bacon with a slotted spoon to a plate and reserve rendered fat in a small bowl.
• Wipe out skillet with a paper towel and return 3 tablespoons bacon fat to skillet. Cut sausages in half lengthwise and cook, cut sides down, over moderately low heat until browned and heated through, about 7 minutes. Transfer sausages with tongs to a plate and keep warm, covered. Add onion to skillet and cook over moderate heat, stirring occasionally, until beginning to soften, about 6 minutes. Add sausages and bacon and cook, stirring, until heated through. Add vinegar and remove from heat, then stir in butter.
• Serve cabbage wedges topped with sausages, onion, and sauce.