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Ingredients
1 shallot, finely chopped
1/4 heavy cream
1 Dijon mustard
salt and freshly ground white pepper to taste
1 olive oil
4 , chopped
1/4 white wine
4 shredded green cabbage
4 shredded red cabbage
2 white wine vinegar
1 red currant jelly or wine jelly
6 Roquefort or other blue cheese, crumbled
Aidells® Smoked Chicken Sausage Breakfast Links, Maple & Smoked Bacon, 8 oz. (10 Fully Cooked Links)
Directions
- In a small saucepan over medium high heat, combine the wine and shallot 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.
- 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.
- 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.
- 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.
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