- Nov 13, 2023
6 (Family Style)
- 1 13.5 oz link Johnsonville Andouille Sausage
- 1 13.5 oz link Johnsonville Chorizo Smoked Sausage
- 1 head cabbage, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 2 onions, chopped
- 5 cloves garlic, finely chopped
- Bacon Up (optional)
Prepare all ingredients. Cut the bacon into pieces and slice the sausages, setting them aside together. Chop the onions and peppers, placing them in a bowl and setting them aside. Chop the cabbage and set it aside.
On a cool or just heated griddle set to low heat, place the bacon. Let it slowly cook to render out fat. Once the bacon is halfway cooked, add the sausages to cook in the bacon fat until both sides are slightly charred as the bacon finishes cooking. Consider adding a tablespoon of Bacon Up. Remove the bacon and sausages once cooked, leaving as much bacon fat as possible on the griddle.
In the leftover bacon fat, add the chopped onions, peppers, and cabbage. Toss to coat and allow them to cook, tossing every minute or so until they reach the desired tenderness. In the last 2-3 minutes of cooking, mix in the fresh garlic and season with Blackstone All Purpose and Blackstone Bayou Blend to avoid burning the garlic. Add more Bacon Up if necessary, or use olive oil or chicken stock as a substitute.
Add the cooked sausage and bacon to the mixture, heat through, then serve and enjoy!
For a milder flavor, change the sausage types and seasoning (e.g., Italian sausage with Italian Seasoning). You can also add potatoes, pierogies, or noodles for a great mix-in!