Warm Sausage and Cabbage Salad

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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


  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.