2 tablespoons olive oil
1 pound (450 g) sweet Italian sausage (about 4 links)
1/2 onion, thinly sliced
4 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
2 tablespoons flour
3/4 cup sweet white wine
1/2 cup Chicken Stock (see page 228)
1/2 cup unsweetened applesauce
1/2 pound (225 g) cabbage, cored and thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Braised Sausage with Cabbage and Apples
Salsiccie Brasate Col Cappuccio E Le Mele
Heat 1 tablespoon of the oil in a large saute pan set on medium-high heat, until sizzling, about 2 minutes. Brown the sausage in the hot oil, about 2 minutes per side. Remove the sausages to a plate, cut into 1-inch (2.5 cm) pieces and set aside. Add the remaining oil to the same pan set on medium-high heat and heat until sizzling, about 2 minutes. Add the onion, garlic, apples and red pepper flakes and cook for 3-4 minutes. Return the browned sausage to the pan along with the flour and stir well to mix the flour with the oil. Pour the wine into the pan, scraping up any brown bits from the bottom of the pan. Cook for 3 minutes. Add the chicken stock, applesauce, cabbage, salt and pepper. Reduce the heat and simmer, uncovered, for 7-10 minutes, until the sauce is slightly thickened and glossy.
The sausage and cabbage is now ready to be served.