How to Cook Perfect Smoked sausage & cabbage

Delicious, fresh and tasty Recipes at Home

Smoked sausage & cabbage. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Kielbasa Sausage Online Today! You'll love the quality taste of Johnsonville Sausages with your next meal.

Smoked sausage & cabbage For the Southern classic purple hull peas and sausage, use purple hull peas or black-eyed peas. Smoked sausage adds interesting flavor and a different twist to everyday recipes. Whether you use spicy andouille, kielbasa, Polish sausage, chorizo, or a gourmet chicken or turkey sausage, you're sure to find some inspiration in these recipes. You can cook Smoked sausage & cabbage using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoked sausage & cabbage

  1. It's 1 of small head of cabbage.
  2. You need 1 of yellow onion chopped.
  3. You need 1 can of rotel.
  4. It's 1 of salt & pepper to taste.
  5. You need 1 of stick of butter.
  6. It's 1 lb of smoked sausage.

HELLO! caught up with chef Rachel Khoo who spoke about the Sweedish-Italian hybrid: "This is a Swedish comfort-food classic. Cooking smoked sausage adds flavor both to the sausage and the ingredients it's cooked with. Sauerkraut, for instance, takes on the meaty, spiced flavor of the sausage. Sausages are delicious, but they taste even better if they've been smoked.

Smoked sausage & cabbage step by step

  1. Rinse & cut cabbage into bite size pieces, set aside..
  2. Melt butter in a large pot or pan.
  3. Chop up onion & add to butter.
  4. Once onions are done to your liking, add cabbage..
  5. Simmer cabbage & onions in butter with lid on for 20-25 minutes or until it's done to your liking..
  6. Add salt & pepper, & rotel. Cut up sausage into small pieces & add. Stir, cover with lid & cook for 10 more minutes or until hot. Can be served with cornbread... Mmmm.

When you burn wood chips, you transfer the smokiness to the meat to enhance the flavor. Smoking can be done in either a smoker or in a grill easily, and you'll be. Usually I use sausages that are not pre-smoked, but Polies, kielbasa, and hot dogs, which are all smoked at the factory, usually taste better with a fresh coat of smoke. On a grill, put the sausages on indirect side, add wood to the direct heat side after the meat. This rope of homemade sausage was made with a combination of venison and pork.