1lb Sea Salt & Sage Sausages (for more of a sweet & sour taste, use hot Italian sausage) 1 small/medium purple cabbage
1 sweet onion
1 medium sized-apple (it doesn’t matter which variety)
1/3 cup water
1 TBLS olive oil, plus some for drizzling
1 TBLS red-wine vinegar
¾ teaspoon dried thyme
*salt & pepper for seasoning
Preheat oven to 400 degrees.
With a large cutting board, thinly slice the onion and cabbage. Slice the apple, with skins on, a bit thicker.
Combine all in 9×13” baking/casserole pan.
Toss mixture with water, oil, and red wine vinegar. Place uncooked sausage on top, then drizzle a bit of olive oil
over it the sausage. Sprinkle salt, pepper, and thyme across the top of both the sausage and vegetable mixture.
Cover with foil
Roast for 40 minutes with foil on middle rack. Then remove foil and move pan to top rack, roasting for another
10-15 minutes to desired browning of sausage. Serve immediately.
This recipe is from Jamie Chase’s December collection.
We encourage you support local Dorchester businesses for the recipe ingredients that are not available at the Dorchester Winter Farmers Market.