Step By Step Instructions:

Apple & Raisin Chicken Sausages w/ Cabbage, Onion, & Apple Kraut, Smoked Provolone, & Spicy Mustard

→Skip instructions, I’m a pro!

This past week when I was browsing the available items on The Produce Box website, I came across these gorgeous Apple & Raisin Chicken Sausages, and I immediately had to have them! Joyce Farms has an absolutely beautiful Farm in Winston-Salem and provides options for healthy and fresh meats on a weekly basis via The produce Box. (If you’ve interested in joining, Click Here! )

I wasn’t sure what I was going to make with them at first, but then I started to get really really excited about fall, and football season, and I thought, OMG, Chicken Apple Sausages and Kraut Dogs!!!!  Even though it’s July, this recipe worked, and was amazing despite the hot weather we’ve been having! (I probably would have grilled them, but we live in the city and don’t have a grill available.)

For all of you out there excited to try this recipe, definitely share it, and use the hashtags #ColdBeerMeatSweats #TheProduceBox #JoyceFarms 🙂 

 

 

To Make Apple & Raisin Chicken Sausages w/ Cabbage, Onion, & Apple Kraut: 

1. Heat butter in a medium, deep saute pan over medium heat

2. To the pan, add the bag of shredded cabbage, chopped apple, and sliced onions, and a dash of salt and pepper 

 

 

3. Mix well and let cook for about 5 minutes

4. Take your sugar and sprinkle over the mixture evenly, then add in the cider vinegar and 1/4 cup water and mix together. Bring to a boil, then reduce, cover with a lid and set a timer for 15 minutes, stirring once

5. Carefully remove the lid and if needed, add in the 2 extra Tablespoons of water. Remove your chicken sausages from the package and place them right in the pan, moving the mixture around so the sausages are on the bottom, set timer for 10 minutes and cover with lid

 

 

6. Carefully remove lid, flip sausages to the other side, and leave the lid off this time. After a few minutes, temp the sausages to see where they’re at. They’re ready to serve once they’ve reached an internal temp of 165 degrees F 

7. If you like toasty buns, now is the time to place them in the oven or toaster oven for a few minutes, and you can grate the cheese as well  

 

 

8. To your sausages and kraut, add in the freshly chopped basil, oregano, and thyme, and season with more salt and pepper if desired 

 

 

The Build:

1) Toasty Buns

2) Chicken Sausages 

3) Kraut Mixture 

4) Shredded Provolone 

5) Spicy Mustard

6) Dried Parsley, & Red Pepper Flakes 

 

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Apple & Raisin Chicken Sausages w/ Cabbage, Onion, & Apple Kraut, Smoked Provolone, & Spicy Mustard 🙂

 

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

  • 1 T Butter 
  • 1 Bag Shredded Green Cabbage, 140z
  • 1/2 Medium Red Onion, Sliced 
  • 1 Large Red Apple, Cored, Chopped 
  • Sea Salt & Fresh Black Ground Pepper, To Taste 
  • 2 T Sugar 
  • 3.5 T Cider Vinegar (Or White Wine Vinegar)
  • 1/4 Cup Water, (Plus 2 T if needed)
  • 2 T Fresh Chopped Basil
  • 1 T Fresh Chopped Oregano
  • 1 T Fresh Chopped Thyme
  • 1 Package Hot Dog Buns 
  • 1 Cup Smoked Provolone Cheese, Grated
  • Spicy Mustard
  • Dried Parsley & Red Pepper Flakes (Optional) 

 

DIRECTIONS:

1. In a medium, deep saute pan, melt the butter, then add in the bag of shredded cabbage, chopped apple, and sliced onion, w/ a dash of salt and fresh ground pepper, and cook for 5 minutes  

2. Sprinkle the mixture with the sugar, add in the cider vinegar and 1/4 cup water and mix together. Bring to a boil, then reduce, cover with a lid and set a timer for 15 minutes, stirring once

3. Remove lid and if needed, add in the 2 extra Tablespoons of water. Place the chicken sausages in the pan, moving the mixture around so the sausages are on the bottom, set timer for 10 minutes, and cover with lid

4. Carefully remove lid, flip sausages to the other side, and leave the lid off this time. Let sausages cook for a few more minutes. They’re ready to serve once they’ve reached an internal temp of 165 degrees F 

5.  Make sure the buns are toasted and the cheese is grated 

6. Build your dogs and you’re ready to go! 

7. I Built mine this way: Hot dog bun, chicken sausage, kraut mixture, grated provolone, spicy mustard, dash of dried parsley and red pepper flakes! 

 

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Apple & Raisin Chicken Sausages w/ Cabbage, Onion, & Apple Kraut, Smoked Provolone, & Spicy Mustard 🙂

 

NOTE: I made this a second time and decided bacon would be an amazing addition, and guess what? It was! Just fry the bacon, then place it on a plate, and you can use the grease from the bacon instead of the butter in step 1. Once the kraut is doing cooking chop the bacon up and add it back to the pot! Mmmmmm, so good 🙂