Entree: United States – Pennsylvania Dutch Country – Chow-Chow with Sausage (Pan-braised smoked sausages cooked in a tangy Pennsylvania Dutch vegetable chow-chow relish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Total 45 min

Ingredients

- 8 smoked pork sausages, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 2 cups (150 g) shredded green cabbage
- 1 cup (150 g) chopped green tomatoes
- 1 cup (150 g) chopped green bell pepper
- 1 cup (100 g) small cauliflower florets
- 3/4 cup (180 ml) apple cider vinegar
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tbsp (8 g) dry mustard powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) black pepper
- 2 bay leaves
- 2 tbsp (30 ml) prepared brown mustard
- 1 cup (240 ml) chicken stock or water, as needed for braising

Instructions

1. Heat the vegetable oil in a large heavy skillet over medium-high heat. Brown the sausages on all sides, about 6–8 minutes; transfer to a plate.
2. Reduce heat to medium and add the chopped onion to the skillet. Cook until softened and translucent, about 6 minutes.
3. Add the cabbage, green tomatoes, bell pepper, and cauliflower; cook, stirring, 4–5 minutes until the vegetables begin to soften.
4. Stir in the apple cider vinegar, sugar, water, dry mustard powder, turmeric, kosher salt, black pepper, and bay leaves. Add the chicken stock if the mixture seems dry and bring to a gentle simmer.
5. Return the browned sausages to the skillet, nestling them into the chow-chow mixture. Spoon some of the liquid over the sausages.
6. Reduce heat to low, cover, and simmer 18–25 minutes until the vegetables are tender and flavors meld, turning sausages once halfway through.
7. Remove bay leaves, stir in the prepared brown mustard, taste and adjust seasoning. Serve hot with boiled potatoes or crusty bread.