Sausages with Warm Cabbage Salad
For this dish, use spicy smoked sausages made from chicken, pork or turkey, such as andouille, hot Italian or even chorizo. Other German-style sausages, such as bratwurst, could also be used.
Ingredients
- 1 small head savoy cabbage, cored and thinly
sliced - 2 1/4 tsp. salt
- 4 smoked pork or chicken sausages, 1 1/2 lb.
total - 3/4 cup olive oil
- 1 small red onion, finely chopped
- 3 Tbs. sherry vinegar
- 2 Tbs. whole-grain mustard
- 1/4 tsp. red pepper flakes
- Freshly ground black pepper, to taste
- 1 red bell pepper, seeded, quartered and thinly
sliced crosswise
Directions
Cook the cabbage and sausages
Bring a large saucepan of water to a boil over high heat. Add the cabbage and 1 1/2 tsp. of the salt and cook until the cabbage is slightly wilted, about 3 minutes. Drain, rinse under running cold water and drain well.
Preheat a broiler and place the rack at the highest level. Using a sharp knife, lightly score the sausages. Arrange the sausages on a rimmed baking sheet and broil, turning occasionally, until the skin is crisp, about 6 minutes. Transfer to a cutting board and let stand for 5 minutes. Cut into slices 1/2 inch thick.
Make the dressing
Meanwhile, in a small saucepan over medium heat, combine the olive oil and onion. Bring to a gentle simmer and cook until the onion is tender, about 7 minutes. Add the vinegar, mustard, red pepper flakes, the remaining 3/4 tsp. salt and a generous amount of pepper and stir to combine.
Assemble the salad
In a large bowl, combine the cabbage and bell pepper. Quickly pour the hot dressing over the vegetables and toss until the cabbage is tender and has begun to lose some of its volume, 1 to 2 minutes. Arrange on plates, top with the sliced sausages and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
Bring a large saucepan of water to a boil over high heat. Add the cabbage and 1 1/2 tsp. of the salt and cook until the cabbage is slightly wilted, about 3 minutes. Drain, rinse under running cold water and drain well.
Preheat a broiler and place the rack at the highest level. Using a sharp knife, lightly score the sausages. Arrange the sausages on a rimmed baking sheet and broil, turning occasionally, until the skin is crisp, about 6 minutes. Transfer to a cutting board and let stand for 5 minutes. Cut into slices 1/2 inch thick.
Make the dressing
Meanwhile, in a small saucepan over medium heat, combine the olive oil and onion. Bring to a gentle simmer and cook until the onion is tender, about 7 minutes. Add the vinegar, mustard, red pepper flakes, the remaining 3/4 tsp. salt and a generous amount of pepper and stir to combine.
Assemble the salad
In a large bowl, combine the cabbage and bell pepper. Quickly pour the hot dressing over the vegetables and toss until the cabbage is tender and has begun to lose some of its volume, 1 to 2 minutes. Arrange on plates, top with the sliced sausages and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).