Here's our short list of chicken sausages and the Web sites of the parent companies for you to check out.
o Chef Bruce Aidells Smoked Chicken Sausages: www.aidells.com
o Casual Gourmet Smoked Chicken Sausages: www.montereygourmetfoods.com
o Amylu Sausages: www.sausagesbyamylu.com
o Hans All-Natural Smoked Chicken Sausages: www.hansallnatural.com
With crisp-tender cabbage and flavorful apples, today's recipe stirs together in less than 30 minutes and is a perfect way to celebrate cooler autumn weather.
Menu:
o Chicken Sausage, Apple and Cabbage Saute
o Fruit cup
o Hearty wheat rolls
Chicken Sausage, Apple and Cabbage Sauté
Start to finish: 28 minutes
Cook's note: For testing purposes, we used Aidells Smoked Chicken and Apple Sausage. An equal amount of any smoked sausage or kielbasa can be substituted.
2 teaspoons vegetable oil
1 large onion (for 1 cup thin slices)
4 links (12 ounces) smoked chicken sausage, see Cook's note
2 Granny Smith apples (about 1-1/2 pounds, for about 2-1/2 cups pieces)
1 1/2 pounds green cabbage (for 8 cups thinly sliced, loosely packed)
1 cup water
1 tablespoon butter
2 tablespoons honey
1/4 teaspoon ground black pepper
2 tablespoons red-wine vinegar, or more to taste
In a 12-inch, extra-deep skillet with a lid, heat the oil over medium heat. Peel the onion, and slice it into thin (1/8-inch thick) slices, adding to the skillet as you slice. Stir, and cook while slicing each sausage link into 1/2-inch pieces. Set the slices aside.
Core but do not peel the apples. Chop the apples into bite-size pieces. Add all of the apples and sausage slices to the skillet. Stir well. Continue to cook over medium heat. Meanwhile, thinly slice the cabbage (no larger than 1/4-inch-wide pieces for quick cooking), and add it to the skillet. Add the water, butter and honey, and stir to mix well. Bring the liquid to a boil, cover the skillet, and steam for 5 to 6 minutes. Uncover, stir, and toss well. Re-cover, and steam until the cabbage is crisp tender, about 5 to 6 minutes more.
Uncover the skillet, and sprinkle the pepper and vinegar over the cabbage mixture. Toss to mix. Taste, and add more vinegar, if desired. Serve at once.
Serves 4.
Nutrition information per serving: 321 calories (43 percent from fat), 16 g fat (6 g saturated), 102 mg cholesterol, 16 g protein, 33 g carbohydrates, 5 g dietary fiber, 708 mg sodium
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com.
