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Main Dishes - Meat Bon Appetit
Sausage 10/1/2005

ROASTED SAUSAGES, APPLES, AND CABBAGE WITH CARAWAY
October Fest Feast

Submitted by: Marlys and Glenn

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Servings: 2 (really BIG servings)

Comments:
We tested this simple, easy, quick (and easy) recipe for the 2005 October Fest here in the neighborhood. Surprise! It's pretty good. If your sausages are high quality, it is a tasty meal with some crunch in the cabbage and the nice flavor of balsamic vinegar in the background. And you can make it for hordes.

A couple cooking notes: Marlys roasted the vegies 15 minutes, rather than 10. This was right for the cabbage, but too much for the apple. Also, we are going to try it with the apples peeled.

Ingredients:
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
teaspoon caraway seeds
4 1-inch thick wedges red onion
2 1-inch thick wedges red cabbage
2 small apples (such as Pink Lady or Granny Smith), quartered and cored
1 teaspoons balsamic vinegar, divided
3 assorted fully cooked smoked sausages

Directions:
Preheat oven to 450

Mix oil, chopped thyme, and caraway seeds in small bowl. Arrange onion, cabbage, and apples on heavy large baking sheet. Drizzle oil mixture over. Sprinkle generously with salt and pepper. Drizzle teaspoon vinegar over cabbage and onion.

Roast 10 minutes.

Add sausages to baking sheet; cook until sausages brown and cabbage is crisp-tender, turning once, about 15 minutes longer.

Cut sausages diagonally in half. Transfer sausages, onion, cabbage, and apples to platter. Drizzle remaining vinegar over cabbage and onion and serve.

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