Just found a new way to make (cook) sausage... L&S. What other meats can I use?

[riffwraith]

Recently discovered a way to make sausage. Heat up a Dutch oven on the stove top, just enough to melt a bit of butter to coat the bottom. Throw in the sausage. Throw in some garlic cloves, a whole onion roughly cut, an entire head of cabbage roughly cut, and some salt. Cover, and cook in the oven @ 200F for 4 hrs. Unbelievable.

What other meats can I use to do the same thing?

Thanks in advance.

 

[mike9]

And here I thought you found a new way to "make" sausage . . . not a new way to "cook" sausage.

I routinely sautee red cabbage in bacon drippings with fennel, or caraway, sausage and I add sliced apples at the end to cook just till soft then add the bacon back.

 

[riffwraith]

Yes, I meant cook, not make. I have added that to the thread title.

 

[Seoul Food]

Recently discovered a way to make sausage. Heat up a Dutch oven on the stove top, just enough to melt a bit of butter to coat the bottom. Throw in the sausage. Throw in some garlic cloves, a whole onion roughly cut, an entire head of cabbage roughly cut, and some salt. Cover, and cook in the oven @ 200F for 4 hrs. Unbelievable.

What other meats can I use to do the same thing?

Thanks in advance.

You're halfway to a Hunter's stew (Bigos)

 

[sgsvirgil]

Recently discovered a way to make sausage. Heat up a Dutch oven on the stove top, just enough to melt a bit of butter to coat the bottom. Throw in the sausage. Throw in some garlic cloves, a whole onion roughly cut, an entire head of cabbage roughly cut, and some salt. Cover, and cook in the oven @ 200F for 4 hrs. Unbelievable.

What other meats can I use to do the same thing?

Thanks in advance.

You can use just about any protein from ground beef and pork to ground poultry.

 

[pete]

Basically, you are making one of my favorite dishes, Choucroute, although Choucroute usually uses sauerkraut as opposed to fresh cabbage. Sometimes I also add diced apples and for liquid I use beer, white wine or cider (usually hard but sometimes sweet). Along with 2-4 kinds of sausage I also add diced bacon, pork chops, and, sometimes, ham hocks.