Tuesday, October 5, 2010
Italian Sausage #3
So far, this one is the favorite in the series, since we are cabbage lovers here at the manor. It's another quick and easy recipe. Start to finish in just 20 minutes. Simple, yet glorious favors and textures here.
Brown 1 pound Italian sausage, casings removed, (I used turkey sausage) in a large skillet, remove. Add olive oil, 6 cups thinly sliced cabbage, and 3 sliced shallots to skillet; cook over medium heat for 6 minutes. Add 3/4 cup chicken broth and simmer until tender, about 3 to 4 minutes. Toss with 1/2 pound cooked fettuccine, the sausage, chives, salt and fresh ground pepper. Easy peasy and dee-lish.
Note: To remove the casings from the sausage, just cut down the length of the raw links with a pairing knife, remove the meat, and discard the casings.