Ingredients
- 2 packages (2 pounds) turkey sausages
- 2 tablespoons canola oil
- 1 small head red cabbage, thinly shredded
- 1 medium onion, sliced
- 2 teaspoons chopped garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (12-ounce) can beer
- 1/2 cup cider vinegar
- 2 tablespoons spicy brown mustard
- 1 tablespoon brown sugar
- 2 Fuji apples, peeled, cored and cut into 1/4-inch slices
Directions
Preheat the grill or grill pan to medium-high heat.
Cook the sausage on the outdoor grill or grill pan for about 12 minutes, turning a quarter turn every 3 minutes.
While the sausage is cooking, heat the canola oil in a large skillet over medium-high heat. Add the cabbage, onion, garlic, red pepper flakes, salt, and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes.
Stir in the beer, vinegar, mustard and the brown sugar and simmer for 5 minutes. Add the apples, cover partially with a lid, to allow some steam to escape. Cook the cabbage and apples over medium-low heat until they are tender, about 8 minutes.
Reserve 2 sausages and 1 cup of the apple sauerkraut for online Round 2 Recipe.
Transfer the sausages and sauerkraut to a serving platter and serve.
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By Tree Farm
WI
on January 29, 2013
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I made this dish last night for special friends. I used lean Turkey Sausage and grilled it for about 12 minutes. The red cabbage kraut was easy and very delicious especially with apples! I deleted the red pepper flakes because we don't care for as much spice and used a honey weiss local beer although didn't need the whole 12 ounces. I had purchased a store brand kraut as a backup incase the red cabbage didnt work..but this is so much better than purchased kraut. I highly recommend this recipe even for someone that doesn't have alot of cooking experience. The presentation colors were a plus!
By sarahleah
Pottsville, PA
on July 31, 2010
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I'm not crazy about red cabbage but this recipe was good. I did find it time consuming to assemble all the ingredients. I used red onion instead and added a bit more brown sugar. I'd make it again.
The sausage I bought was too spicy but that isn't the fault of the recipe. This red cabbage would be great with pot roast. I'm not a sausage fan unless in spaghetti sauce.
But I will make the red cabbage again.
By lillie_pad
North Richland ...
on March 29, 2010
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I substituted a red sweet onion in the recipe and got rave reviews from the hubby who doesn't like onions. I loved the simplicity of the recipe. This was an amazing dinner that didn't break the grocery bank. Thank you!
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