Sweet or Spicy Italian sausage, kosher

I stole this recipe from allrecipes.com.  The original recipe called for using ground pork, but that's no good if you want to serve it at synagogue.  It comes out great with beef.

Sweet or Spicy Italian sausage, kosher

Ingredients

12 h 20 m 12 servings 243 cals

• 3 pounds ground beef
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
  
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

• Prep
  20 m
• Ready In
  12 h 20 m

1. Place the beef and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Sausage and Cabbage

 Another recipe from the New York Times - and talk about perfect timing! I just got another cabbage in my CSA box, and I just made my one cabbage recipe - cabbage rolls - with the one I got last week!

 

 Sausage and Cabbage

Julia Moskin

• Yield6 servings
• Time3 hours

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Andrew Scrivani for The New York Times

This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Featured in: The Return Of One Dish Family Meals. 

Italian Pork Sausage, Savoy Cabbage

511 ratings

Ingredients

• Salt
• 3 tablespoons unsalted butter
• 2 pounds fresh sweet Italian pork sausages or bulk sausage
• 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
• Freshly ground black pepper
• Crusty bread and mustard, for serving

• Nutritional Information

Preparation

1. Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
2. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
3. Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
4. Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.