Chicken Sausage with Cabbage and Onion

1. 1

   Season cabbage wedges with salt, then steam in a steamer rack set over boiling water, covered, until tender, about 15 minutes.

2. 2

   While cabbage is steaming, cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until crisp-tender, about 12 minutes.

3. 3

   Transfer bacon with a slotted spoon to a plate and reserve rendered fat in a small bowl.

4. 4

   Wipe out skillet with a paper towel and return 3 tablespoons bacon fat to skillet.

5. 5

   Cut sausages in half lengthwise and cook, cut sides down, over moderately low heat until browned and heated through, about 7 minutes.

6. 6

   Transfer sausages with tongs to a plate and keep warm, covered.

7. 7

   Add onion to skillet and cook over moderate heat, stirring occasionally, until beginning to soften, about 6 minutes.

8. 8

   Add sausages and bacon and cook, stirring, until heated through.

9. 9

   Add vinegar and remove from heat, then stir in butter.

10. 10

    Serve cabbage wedges topped with sausages, onion, and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.