Twyla Sorrells's Recipe

German Italian-Sausage Entreé

Category: Meats

Serves 8 - 10

Ingredients:

3 links Italian sausage, cut into diagonal slices approx. 1.5 in. thick
About 1/2 small head cabbage, cut into strips 1.5 - 2 in long and about 1.5 in wide
1 large onion, diced into large chunks
6 - 8 Granny Smith (or any green) apples peeled, cored, and cut into 8ths
About 10 larger red potatoes, cooked until nearly done but not soft; then cubed
4 slices bacon, cooked and cut into pieces; with drippings (about 3 tbsp. grease)
1 clove (not just a bud - at least 5 or 6 buds) garlic
About 1/2 stick butter (not margarine)
Salt - not too much.
Good stone ground mustard

Instructions:

In a very large skillet or Dutch oven, melt the butter, then add remaining ingredients except for the mustard, very lightly dusting with a little salt. Because of the sausage and bacon it is almost salty enough without any at all, so be sure and taste before seasoning. Cook on high (400) until the sausage is visibly heated and the onion and apples are soft and clear, about 15 minutes. Then reduce heat and let simmer for at least a half-hour. It is best if simmered at least 45 minutes or so to blend the flavours, although prep time is fairly short and easy if you have potatoes already cooked from a previous meal. When you serve this, warm only, toss to coat with about a teaspoon of the stone ground brown mustard if you like a little more spice.