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Sausage Skillet With Cannellini And Red Cabbage

Western.Chefs's picture
  Italian sausage 1 1⁄2 Pound (Hot / Sweet Links)
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Red cabbage head 1 Small, coarsely sliced
  Onion 1 Medium, sliced
  Canned white kidney beans 30 Ounce, drained, cannellini (Twp 15 Ounce Cans)
  Dark brown sugar 2 Tablespoon
  Catchup 2 Tablespoon
  Salt 3⁄4 Teaspoon

1. In 12-inch skillet over medium heat, heat sausages and 1/3 cup water to boiling. Cover and cook 5 minutes. Remove cover; continue cooking, turning; sausages often, until water evaporates and sausages are browned, about 20 minutes. With slotted spoon, remove sausages to paper towels to drain.
2. In drippings remaining in skillet, over medium heat, cook cabbage and onion until tender, stirring frequently. (Add cabbage gradually so skillet temperature will not drop too quickly.)
3. Stir in kidney beans, brown sugar, catchup, salt, and 1 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Top with sausages; heat.

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