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Sautéed Sausages and Cabbage with Apricot-Mango Chutney

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Serves four.

  • by Samantha Seneviratne from Fine Cooking
    Issue 105

An Indian flavor profile (coriander, cumin, and ginger) give this quick one-dish meal an exotic edge. Chicken sausages are available in many flavors at supermarkets and big-box stores; while this recipe will work with most flavors, we especially like it with sweet or hot Italian-style links.

  • 1 cup cider vinegar
  • 1/3 cup granulated sugar
  • 1 medium serrano chile, seeded and thinly sliced
  • 4 tsp. finely grated fresh ginger
  • 4 tsp. minced garlic (5 medium cloves)
  • Kosher salt
  • 3 small fresh apricots, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/3 cups)
  • 1 large slightly underripe mango, peeled, pitted, and cut into 1/2-inch pieces (about 1-1/2 cups)
  • 2 Tbs. extra-virgin olive oil
  • 4 cooked chicken sausages
  • 3/4 tsp. fennel seed
  • 3/4 tsp. coriander seed
  • 1/2 tsp. cumin seed
  • 1 small yellow onion, very thinly sliced
  • 1 small head green cabbage, cored and very thinly sliced (8 cups)
  • Freshly ground black pepper

Combine the vinegar, sugar, chile, ginger, garlic, and 1/4 tsp. salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Stir in the apricots and mango. Reduce the heat to low and simmer, stirring occasionally, until the fruit is soft and the mixture is thickened, about 25 minutes. Season to taste with salt and let cool to room temperature.

Meanwhile, in a 12-inch nonstick skillet, heat 1 Tbs. of the oil over medium-high heat. Add the sausages and cook, turning occasionally, until well browned, 4 to 5 minutes. Transfer to a cutting board and slice each in half on the diagonal.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat. Add the fennel, coriander, and cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring, until just softened, 2 to 3 minutes. Add the cabbage, 1 tsp. salt, 1/2 tsp. pepper, and 1 Tbs. water and reduce the heat to medium. Return the sausages to the skillet, burying them in the cabbage mixture. Cover the pan and cook for about 3 minutes. Uncover and continue to cook until the cabbage is just barely tender and the sausages are hot. Season to taste with salt.

Serve the chutney with the sausages and cabbage.

nutrition information (per serving):
Calories (kcal): 340; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 2.5; Protein (g): 15; Monounsaturated Fat (g): 5; Carbohydrates (g): 44; Polyunsaturated Fat (g): 1; Sodium (mg): 850; Cholesterol (mg): 35; Fiber (g): 7;

Photo: Scott Phillips

This was terrific. Used 1 jalapeno (diced with seeds) instead of Serrano chile and didn't have cumin, fennel or coriander seeds but used 1/4 tsp cumin powder, 1/2 tsp coriander powder and sauteed in with the onion. Also cooked the chutney bit longer to thicken; definitely use the cup measurements for the fruit. I think it would be good served with a side of brown rice; my husband thought to keep the sausage whole, put it in a bun and top with the cooked coleslaw and wonderful chutney. Great flavors.

Unfortunately, not our favorite meal at all. The chutney was too sour and the cabbage had weird flavor. See my full review at: http://themomchef.blogspot.com/2010/06/sauteed-sausages-and-cabbage-with.html

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