Venison Sausage with Charred Cabbage

Matthew All Recipes, Sausage Recipes, Venison Recipes

Venison Sausage with Charred Cabbage

Makes 4 Servings
wine WINE PAIRING
Domestic Syrah

This German-inspired dish couldn’t be much easier – you use the same technique for both the sausages and the cabbage, then serve with your favorite starchy side. The flavors in the sausage do all the heavy lifting.

INGREDIENTS
  • Cabbage:
  • 2 cups Green Cabbage Leaves in ½” wedges
  • ¼ cup Stock
  • 1 tbsp of Canola Oil
  • ½ Pickled Red Cabbage Recipe
  • Grainy Mustard
  • Recommended Side:
  • Smashed Baby Red Potatoes or Butter-Sautéed Spätzle
  • Optional Garnish:
  • Pea Tendrils

DIRECTIONS

1

Put the sausages into the pan with the stock. Bring the stock to a boil, then turn the heat down to Medium Low & simmer with the lid on for 8-10 minutes.
2

Remove the lid from the pan & increase the heat to High. Continue to simmer until the liquid evaporates, then add the oil & sear the sausages on all sides to brown & crisp the casing.
3

Repeat the exact same process in a separate pan with the cabbage, searing until it’s charred.
4

Toss the charred cabbage with the pickled cabbage.
5

Serve the sausages with the cabbage blend, your starch of choice, and some grainy mustard on the side.
Browse More:
Sausage Recipes
Venison Recipes