Venison Sausage with Charred Cabbage

Sarah MickeyAll Recipes, Sausage Recipes, Venison Recipes

Venison Sausage with Charred Cabbage

Makes 4 Servings
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.

  • 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



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.

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.

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

Toss the charred cabbage with the pickled cabbage.

Serve the sausages with the cabbage blend, your starch of choice, and some grainy mustard on the side.
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