Beer Sausage & Cabbage

October 1, 2005

Site Staff,

Later this month, North Shore Cattle Co. will introduce a new beef sausage to its product lineup (Portuguese and andouille are already available), made with beer from Kona Brewing Co. Look for it at Tamura’s and HFBF farmers’ markets. This recipe serves four.

From Our Kitchen: Beer Sausage & Cabbage

1 pound North Shore Cattle Co. beer sausage
2 tablespoons butter
1 Maui or ‘Ewa sweet onion, sliced
1 head cabbage, about 2 pounds, cored and thinly sliced
2 cups Maui Gold pineapple, cut into 1/2 inch dice
1 bottle Kona Brewing Co. Firerock Ale
2 tablespoons balsamic vinegar
Salt and pepper

Cut each sausage into 2 or 3 thick slices, and set aside. In a deep, covered saucepan, melt the butter over medium heat. Add the onion and cook until lightly browned. Add cabbage, pineapple, beer and vinegar and bring to a boil. Add the sausage slices, reduce heat to low, cover and simmer for 45 minutes or until the cabbage is soft. Season with salt and pepper to taste. Serve hot with potatoes or pasta, and a dish of mustard on the side.