By Sandy Lawler, chef and manager of the Baltimore Farmers' Market & Bazaar

Happy sweater-weather! As we head into November, here’s an easy meal that will feed 2 or 20 for little money and effort, with everything available from the Baltimore Farmers’ Market & Bazaar (all of our meat vendors make sausages)! This recipe is more of the Germanic-Polish variety but feel free to use any sausage available!* 

Beer Braised Sausage and Cabbage

4-8 Sausages

1 large Onion

1 head of Cabbage

1-2 Tablespoons of Mustard (Dijon or Brown my preference) plus more for serving

½-1 bottle of beer … great use for an old leftover!

Fresh Ground Pepper

Thyme sprig, Apples, and/or ½ teaspoon of Caraway Seed optional

Olive Oil 

Brown the sausages with a little olive oil in a large frying pan. Do not over-cook.

While they are browning, cut the cabbage in half and start slicing it thinly towards the core. Discard the core.

Slice the onion.

Remove the sausages from the pan, cover and set aside.

To the pan add the onion, cabbage, pepper, and caraway if using. Cook over medium high heat, moving it (I like to use tongs) until it starts to brown and wilt.  Add more olive oil if too dry.

Pour in the beer and bring to a simmer. Add thyme and apples if using. Cover and cook for 20-30 minutes until the liquid has reduced by half. Mix in the mustard and taste. If it is very bitter, the beer may need to cook out a smidge more.

Nestle the sausages in the cabbage. Pour in any juice that has accumulated from the sausages. Cover and cook on low until sausage is cooked through.

Serve with a nice crusty bread. 

* Vegans: Potatoes, Carrots, or any root vegetable can be substituted for the sausage.