Cabbage with Pork Sausages (Verzada e Salsicce)

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 Cabbage with Pork Sausages (Verzada e Salsicce)

“ In the Province of Lombardy in northern Italy butter is used in much of the cooking, as there are more cows raised than in southern regions. Here I use a combination of butter and olive oil in addition to the bacon as the fat. This dish pairs Italian pork sausages with cabbage, a staple of more northern climes and in the countries to the north, so a number of different sausage types can be used with excellent results, such as German bratwurst or Polish kielbasa. Indeed I have seen similar recipes in German and Polish cookbooks. The addition of vinegar to the cabbage before the sausages are added gives this dish it’s flair and sauerkraut can be substituted for the green cabbage, further bonding it to northern and east european cuisine.


Usually when cooking sausages I am careful to not turn them with a fork when grilling or browning them in a pan, so as not to cause the juices to escape least they dry out.  Here however the sausages are pierced (I use the tip of a chef’s knife) before cooking so that their juices flavor the cabbage as they cook, producing a dish which is really comfort food in any language. Another key to this preparation is to get the cabbage and onions to caramelize, adding depth to the flavor.  Mustard is an excellent condiment for this.”


Serves 4-6


Ingredients:

  • ½ head of cabbage, about 1 pound or a ½ - 2 pounds of sauerkraut

  • 1 yellow onion, thinly sliced

  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 3 slices of bacon, diced or 1 tablespoon of bacon fat. (If you want to omit this add another tablespoon of butter or oil.)

  • 2 tablespoons of wine vinegar

  • 6 Italian sausage links, about 1 pound

Procedure:

  1. Cut the cabbage into ½ inch pieces

  2. Heat the butter and olive oil and bacon (or bacon fat) in a large sauté pan and add the onion and cook to soften but not browned.

  3. Add the cabbage and toss to coat it completely with the fat and onion.

  4. Cook over moderate heat until the cabbage starts to brown.

  5. Add the vinegar and salt to taste. (I grind some black pepper here.)

  6. Pierce the sausages three times on both sides, and place them on top of the cabbage, cover the pan and reduce to a simmer.

  7. Cook for about 35 minutes or until the sausages are done (160 degrees internal temperature).

  8. Serve on a warmed platter with Dijon or brown mustard as a condiment.


Buon Appetito!

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