4.5
2 ratings

Sausage Supper With Whole Grain Mustard and Garlic

Hearty greens and tangy sauerkraut round out the dish
Sausage Supper With Whole Grain Mustard and Garlic recipe - The Daily Meal
Zbigniew Bzdak/Chicago Tribune; Food styling by Mark Graham

This one-skillet meal features farmers market cabbages, sauerkraut and full-bodied kielbasa. It's an easy way to enjoy the rich, flavorful indulgence of sausage alongside a hearty portion of good-for-you greens.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Ready in
50 m
25 m
(prepare time)
25 m
(cook time)
6
Servings
286
Calories Per Serving

Ingredients

  • 3 Tablespoons bacon fat (or olive oil)
  • 1 large sweet onion (10 ounces), chopped
  • 1 half head savoy cabbage (10 ounces, about 6 cups), cored, cut into 1-inch pieces
  • 4 to 6 leaves lacinato kale (about 3 cups), cores removed, leaves cut into 1-inch pieces
  • 2 red poblano or Anaheim peppers (or 1 small red bell pepper), cored, cut into 1-inch pieces
  • 1/2 Teaspoon salt
  • 1 Pound refrigerated sauerkraut, drained, well-rinsed, drained again
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon whole-grain Dijon mustard
  • 1 Teaspoon prepared horseradish
  • Freshly cracked black pepper
  • 12 Ounces uncured fully cooked kielbasa, cut on bias into 1/2-inch slices
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped chives

Directions

Step 1: Heat a large (12-inch) deep nonstick skillet over medium-high heat. Add 3 tablespoons bacon fat or olive oil, 1 large chopped sweet onion (about 10 ounces), 1 half head savoy cabbage (cut into 1-inch pieces, about 6 cups), 4 to 6 leaves lacinato kale (leaves cut into 1-inch pieces, about 3 cups), 2 red poblano or Anaheim peppers (cut into 1-inch pieces) and 1/2 teaspoon salt. Cook until cabbage and kale are wilted and tender, about 10 minutes.

Step 2: Stir in 1 pound drained and well-rinsed sauerkraut; cook and stir 5 minutes.

Step 3: Stir in 2 cloves finely-chopped garlic, 1 tablespoon whole-grain Dijon mustard, 1 teaspoon prepared horseradish and freshly cracked black pepper to taste; cook 2 minutes.

Step 4: Stir in 12 ounces uncured fully cooked kielbasa sausage (cut on bias into 1/2-inch slices). Cook and stir until heated through, about 5 minutes.

Step 5: Remove from heat. Sprinkle with 2 tablespoons chopped parsley and 2 tablespoons chopped chives, and serve.