Ever thought you’d like to make your own sausage? Try this recipe. No shallot? Use one of the sweet onions you got in a past box.
Ingredients:
For the Sausage: 1 1/2 pounds ground pork 1 medium shallot, minced (about 1/2 cup) 3 cloves garlic, minced (about 3 teaspoons) 1 tablespoon fennel seeds, lightly crushed in a mortar and pestle or under a skillet 1 teaspoon mustard powder 1/2 teaspoon crushed red pepper flakes 1 tablespoon dry sherry or white wine Kosher salt and freshly ground black pepper 1 teaspoon vegetable oil For the Cabbage: 2 tablespoons unsalted butter 1 large onion, thinly sliced (about 1 1/2 cups) 1 small but heavy green cabbage, outer leaves removed, cored and sliced (about 5 cups) 2 tablespoons apple cider vinegar 1 tablespoon sugar 1 teaspoon caraway seeds Kosher salt and freshly ground black pepper 1/4 cup chopped fresh dill leaves
Preparation:
For the Sausage: Combine pork, shallot, garlic, fennel seeds, red pepper, sherry, and plenty of salt and pepper in a large bowl. Using your hands, knead to combine. Break off a teaspoon-sized piece and either microwave on a plate for 15 seconds or cook in a small skillet until cooked through to taste for seasoning. Add more salt and pepper as necessary, then shape meat into 8 even 1-inch thick patties. Set aside.
For the Cabbage: Heat butter in a Dutch oven over medium heat until foaming. Add onion and cook, stirring, until slightly wilted, about 5 minutes. Add cabbage, vinegar, sugar, caraway and salt and pepper to taste, stir to combine, and cover. Reduce heat to low and cook, stirring occasionally, until cabbage has softened, about 20 minutes.
While cabbage is cooking, cook sausage patties. Heat vegetable oil in a large cast iron skillet over medium heat until shimmering. Cook, turning once, until well-browned on both sides, about 12 minutes. Lower heat and continue cooking until done throughout.
To serve, stir dill into cabbage and arrange on a platter with sausage patties.