Sausage Supper With Whole Grain Mustard And Garlic

Name: A real sausage-lover's dinner
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 3 tablespoon bacon fat (or olive oil); 1 large sweet onion (10 ounces), chopped; 1 half head savoy cabbage (10 ounces, about 6 cups), cored, cut into 1-inch pieces; 4 to 6 leaves lacinato kale (about 3 cups), cores removed, leaves cut into 1-inch pieces; 2 red poblano or anaheim peppers (or 1 small red bell pepper), cored, cut into 1-inch pieces; 1/2 teaspoon salt; 1 pound refrigerated sauerkraut, drained, well-rinsed, drained again; 2 cloves garlic, finely chopped; 1 tablespoon whole-grain dijon mustard; 1 teaspoon prepared horseradish; freshly cracked black pepper; 12 ounce uncured fully cooked kielbasa, cut on bias into 1/2-inch slices; 2 tablespoon chopped parsley; 2 tablespoon chopped chives

The Daily Meal Staff|Aug. 28, 2021 8:09 pm EST

4.5 (2 ratings)

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This one-skillet meal features farmers market cabbages, sauerkraut and full-bodied kielbasa. It's an easy way to enjoy the rich, flavorful indulgence of sausage alongside a hearty portion of good-for-you greens.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Prep Time

25

minutes

Cook Time

25

minutes

Servings

6

Sausage Supper With Whole Grain Mustard and Garlic recipe - The Daily Meal

Total time: 50 minutes

Ingredients

3 tablespoon bacon fat (or olive oil)
1 large sweet onion (10 ounces), chopped
1 half head savoy cabbage (10 ounces, about 6 cups), cored, cut into 1-inch pieces
4 to 6 leaves lacinato kale (about 3 cups), cores removed, leaves cut into 1-inch pieces
2 red poblano or anaheim peppers (or 1 small red bell pepper), cored, cut into 1-inch pieces
1/2 teaspoon salt
1 pound refrigerated sauerkraut, drained, well-rinsed, drained again
2 cloves garlic, finely chopped
1 tablespoon whole-grain dijon mustard
1 teaspoon prepared horseradish
freshly cracked black pepper
12 ounce uncured fully cooked kielbasa, cut on bias into 1/2-inch slices
2 tablespoon chopped parsley
2 tablespoon chopped chives

Directions

Step 1: Heat a large (12-inch) deep nonstick skillet over medium-high heat. Add 3 tablespoons bacon fat or olive oil, 1 large chopped sweet onion (about 10 ounces), 1 half head savoy cabbage (cut into 1-inch pieces, about 6 cups), 4 to 6 leaves lacinato kale (leaves cut into 1-inch pieces, about 3 cups), 2 red poblano or Anaheim peppers (cut into 1-inch pieces) and 1/2 teaspoon salt. Cook until cabbage and kale are wilted and tender, about 10 minutes.
Step 2: Stir in 1 pound drained and well-rinsed sauerkraut; cook and stir 5 minutes.
Step 3: Stir in 2 cloves finely-chopped garlic, 1 tablespoon whole-grain Dijon mustard, 1 teaspoon prepared horseradish and freshly cracked black pepper to taste; cook 2 minutes.
Step 4: Stir in 12 ounces uncured fully cooked kielbasa sausage (cut on bias into 1/2-inch slices). Cook and stir until heated through, about 5 minutes.
Step 5: Remove from heat. Sprinkle with 2 tablespoons chopped parsley and 2 tablespoons chopped chives, and serve.