Hearty Sausage And Potatoes
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Potatoes||4 Medium, peeled and quartered|
|Green cabbage head||1 1⁄2 Pound, cut into wedges (1 Small)|
|Pork sausage links||32 Ounce (2 Packages, 16 Ounce Each)|
1. In 8-quart Dutch oven, in 2 inches boiling water, heat potatoes and cabbage to boiling. Reduce heat to medium-low; cover; cook 15 minutes or until vegetables are tender; drain.
2. Meanwhile, in 12-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling. Cover and cook 5 minutes. Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes. Remove sausages to paper towels to drain; keep warm.
3. Spoon half of sausage fat into small bowl. To remaining fat in skillet, stir in 1/2 teaspoon salt; cook cabbage, a few wedges at a time, until lightly browned. Remove cabbage to large platter. Return reserved sausage fat to skillet; add potatoes and 1/2 teaspoon salt; cook 5 to 10 minutes, turning potatoes occasionally, until they are lightly browned.