Ingredients
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1 ½ teaspoons butter
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1 teaspoon olive oil
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4 links chicken and apple sausage
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1 medium onion, sliced
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salt and freshly ground black pepper to taste
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3 cloves garlic, crushed
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3 cups apple cider
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1 pound small Yukon Gold potatoes, scrubbed but not peeled
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1 ½ pounds finely shredded green cabbage
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2 tablespoons Dijon mustard, for garnish
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2 tablespoons chopped fresh parsley, for garnish
Directions
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Combine butter and olive oil in a Dutch oven over medium heat. When butter melts, add sausage links; cook until browned on all sides, 6 to 8 minutes.
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Stir in onion and season with salt and pepper; cook and stir until onion is slightly translucent and caramelized, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
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Pour in apple cider, increase heat to medium-high, and stir in potatoes; bring to a simmer. Pour cabbage over sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Transfer sausage links and potatoes to a plate.
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Increase heat to high and simmer liquid until thick and reduced by half, about 5 minutes. Return sausage links and potatoes to the pot. Remove from the heat and season with salt and pepper.
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Garnish servings with mustard and parsley.
