Red Cabbage Swiss Chard Sausage Recipe
I made my Swiss chard sausage with Grow and Behold
I developed this recipe with their product foremost in mind. You just gotta taste their Sausages and Beef Bacon: I am mighty proud of my fantastic newborn Grow and Behold Swiss chard sausage baby!
Grow and Behold Products are natural and minimally processed. They reconcile me with sausages, which I am quite often reticent about using, as I always worry about nefarious preservatives and additives.
I recently bought Grow and Behold beef sausages, and beef bacon, and wanted to showcase both as gloriously as I possibly could. So I got my tinkering cracking in my kitchen, and let me just say this: my Swiss chard sausage dish was glorious enough to serve to my Shabbos guests, who raved about the dish: I sent them all sausage shopping, that’s for sure! The finished dish looks rustic rather than pretty, and that’s quite all right. My verdict is, Grow and Behold products were well worth the time and effort I invested to develop this recipe.
Although my Grow and Behold dish here is quite elastic, I will list a basic recipe to get you started;
Play with substitutions based on market produce.
Examples: You might want to add two dozen tiny new potatoes to the dish (cook them right along with the cabbage and everything else) and make the dish a complete main course; You might want to substitute kale, nappa cabbage, mustard greens or even sauerkraut for the Swiss chard, or unsweetened pomegranate juice or dry red wine for apple cider: Play with the different combos, all of them are good and exciting.
The wonderful thing about using good quality sausages like Grow and Behold is, beside ending up with a delightful all-natural dish, no added oil, and no added salt. So, yes, sausages, bacon etc can err on the rich and salty side, but the good news is, if you incorporate them in a larger dish like this one, you add no fat and no salt whatsoever to the whole dish, so, not too bad!
Grow and Behold sausage and bacon, in combination with Swiss chard and red cabbage, is a flavor match made in heaven.
You will be swooning from the heavenly aromas.
Try your best not to forgo the juniper berries, they are easy to find in health food stores and online. To crush them, place them in a ziplock bag, and press them in a back and forth motion with a rolling pin or even with a bottle of wine.
- 1 package (5 ounces) Grow and Behold beef bacon
- 2 packages (1 pound each. 2 pounds total) Grow and Behold beef sausages, cut into 1-inch links
- 1 large red onion, sliced very thin (use a food processor, thin blade)
- 4 large cloves garlic, minced
- 3-4 tablespoons juniper berries, slightly crushed (see intro note)
- 1 tablespoon black peppercorns
- 3-4 bay leaves
- 2 sprigs sage, leaves only, sliced
- 1 small head red cabbage, sliced very thin (use a food processor, thin blade)
- 1 large bunch Swiss Chard, leaves and stems, thinly sliced
- 3 cups natural (unfiltered) apple cider
- 3 tablespoons balsamic vinegar
Heat the bacon and sausages on a high flame in a large skillet. Soon you will notice a lot of the fat will surface. Add the onion and garlic, and saute until translucent. Place the juniper, peppercorns, bay leaves and sage in a cheesecloth bag securely tied, and place the bag at the bottom of the skillet, so it gets submerged by the cooking ingredients. Stir in the cabbage, Swiss chard, cider and vinegar. It will look like a mountain to you, but only for a minute or two. Reduce the flame to medium, and cook covered about 15 minutes, until the mixture is greatly reduced, and most liquids have evaporated. Discard the cheesecloth. Serve hot.
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