Warm Sausage and Cabbage Salad


  • 1 shallot, finely chopped
  • 1/4 cup heavy cream
  • 1 teaspoon dijon mustard
  • salt and freshly ground white pepper to taste
  • 1 tablespoon olive oil
  • 4 Aidells Maple and Smoked Bacon Breakfast Sausage links, chopped
  • 1/4 cup white wine
  • 4 cups shredded green cabbage
  • 4 cups shredded red cabbage
  • 2 tablespoons white wine vinegar
  • 1 tablespoon red currant jelly or wine jelly
  • 6 ounces Roquefort or other blue cheese, crumbled

Cooking Instructions

  1. In a small saucepan over medium high heat, combine the wine and shallots and simmer until reduced to a thick syrup. Stir in the cream and Dijon and continue to simmer until slightly thickened. Season to taste with salt and pepper.
  2. In a large heavy skillet over medium high heat, add the oil and sauté the sausage until browned, about 5-7 minutes. Transfer to a plate. Reserve the pan to cook the cabbage.
  3. Return the skillet to medium high heat and sauté the green cabbage about 1 to 2 minutes, until it just begins to wilt. Transfer to a bowl.
  4. Sauté the red cabbage in the same skillet about 1 to 2 minutes, until it just begins to wilt. Return the green cabbage to the skillet. Stir in the vinegar and jelly and cook 1 minute. Stir in the cream mixture and cook until cabbage is crisp-tender. Season to taste with salt and pepper. Serve the salad warm topped with the sausage and crumbled blue cheese.