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Grilled Sausage and Red Cabbage with Pears https://www.metro.ca/userfiles/image/recipes/saucisses-grillees-chou-rouge-poires-5038.jpg PT20M PT50M PT1H10M
Immerse sausages in gently boiling water (Not rolling boil) for 10 minutes or so. Set aside.In a pot, melt butter, add onions and cook on medium heat until glassy.Add remaining ingredients, cover and cook, stirring occasionally, on medium heat 30 minutes or until cabbage is tender. Meanwhile, cut sausages in two lengthways. Grill or pan-fry.Lay sausages over red cabbage and serve with boiled Irresistible yellow-flesh potatoes or mashed potatoes, steamed broccoli and Irresistibles Dijon mustard.
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8 italian sausages 2 Tbsp. (30 mL) half-salted butter 1/2 cup (125 mL) chopped onion 4 cups (1 L) shredded red cabbage 1 cup (250 mL) diced bartlett pears 1/2 cup (125 mL) ready-to-use chicken broth 2 Tbsp. (30 mL) pear-flavoured white wine vinegar 1 Tbsp. (15 mL) sugar 1/2 pinch ground cinnamon 1/2 ground nutmeg salt and pepper to taste
Grilled Sausage and Red Cabbage with Pears

Grilled Sausage and Red Cabbage with Pears

Rate this recipe
3 Votes
4
portions
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    italian sausages
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    AUTHENTIC ITALIAN SAUSAGES

    AUTHENTIC ITALIAN SAUSAGES

    $4.49 /lb

    SELECTED VARIETIES 9.90/kg


    DU BRETON ORGANIC PORK SAUSAGES

    DU BRETON ORGANIC PORK SAUSAGES

    $5.99 ea.

    400 g, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    half-salted butter
  • 1/2 cup
    (125 mL)
    chopped onion
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    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 4 cups
    (1 L)
    shredded red cabbage
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    BRUSSELS SPROUTS

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    $2.49 /lb

    PRODUCT OF CANADA, CANADA NO. 1 GRADE 5.49/kg


  • 1 cup
    (250 mL)
    diced bartlett pears
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    CACTUS PEARS

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    $9.99 ea.

    CASE PRODUCT OF ITALY


    GALA APPLES

    GALA APPLES

    $0.99 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE BARTLETT OR BOSC PEARS PRODUCT OF WASHINGTON, U.S.A. EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF SOUTH AFRICA OR SPAIN 2.18/kg


  • 1/2 cup
    (125 mL)
    ready-to-use chicken broth
  • 2 Tbsp.
    (30 mL)
    pear-flavoured white wine vinegar
  • 1 Tbsp.
    (15 mL)
    sugar
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  • 1/2
    pinch ground cinnamon
  • 1/2
    ground nutmeg

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Immerse sausages in gently boiling water (Not rolling boil) for 10 minutes or so. Set aside.

In a pot, melt butter, add onions and cook on medium heat until glassy.

Add remaining ingredients, cover and cook, stirring occasionally, on medium heat 30 minutes or until cabbage is tender. Meanwhile, cut sausages in two lengthways. Grill or pan-fry.

Lay sausages over red cabbage and serve with boiled Irresistible yellow-flesh potatoes or mashed potatoes, steamed broccoli and Irresistibles Dijon mustard.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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