Skillet Sausage Supper
Recipe courtesy of California Ripe Olives.
1 pound turkey sausage, blanched and sliced 1/2-inch thick
1 tablespoon olive oil
1 yellow onion, thinly sliced
10 cups shredded savoy cabbage
3 cups red skinned new potatoes, quartered
1 cup California ripe olives, whole, drained
1 cup amber beer
2 tablespoons Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh dill
- In a large high sided sauté pan, heat olive oil over medium-high heat. Add sausage and brown for 3 to 4 minutes, stirring occasionally.
- Add onions and continue to cook for 2 to 3 minutes, then stir in cabbage and potatoes.
- Mix in California Ripe Olives, beer, mustard, salt and pepper and bring to a boil. Turn heat down to low, cover and continue cooking for 20 minutes, stirring occasionally. Stir in chopped dill.
Makes 4 servings.
Recipe and photograph courtesy of California Ripe Olives.