Smoked sausage & cabbage. Add to non-stick skillet over medium heat. While the strong smoked flavors of pork sausage pairs well with bold Cajun seasoning, like in our Grilled Cajun Shrimp Kabobs with Sausage, we suggest a sweeter Italian-style chicken sausage when preparing our One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards. Each type of sausage has its own strengths and particular palate, and these.
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. Smoked sausage adds interesting flavor and a different twist to everyday recipes. You can have Smoked sausage & cabbage using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Smoked sausage & cabbage
- It’s 1 of small head of cabbage.
- Prepare 1 of yellow onion chopped.
- Prepare 1 can of rotel.
- Prepare 1 of salt & pepper to taste.
- It’s 1 of stick of butter.
- It’s 1 lb of smoked sausage.
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. The smoked sausage and peppers pair so well together. Its as if they were begging to be paired! The smokiness and the sweet bite from the bell peppers make this smoked sausage and peppers with rice dish a perfect weeknight meal when you've got other things to worry about!
Smoked sausage & cabbage instructions
- Rinse & cut cabbage into bite size pieces, set aside..
- Melt butter in a large pot or pan.
- Chop up onion & add to butter.
- Once onions are done to your liking, add cabbage..
- Simmer cabbage & onions in butter with lid on for 20-25 minutes or until it's done to your liking..
- 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.
Dinner won't be one of the worries! Succulent smoked sausage is delicious by itself or added into one of our sumptuous recipes. Try it in everything from casseroles and pastas to soups and stews. Those sausages are fully cooked following smoking. Most smoked products fit into this group.