Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Sausage + Fall Vegetable Skillet Recipe

Friday, August 23, 2019
Total time
1 hour
Preparation time
20 minutes
or6 links of sausage, Italian, pork, mild, raw (606 g)
or2 large units of apples, raw, gala, with skin (400 g)
or1 cup, chopped of onions, raw (160 g)
or1 small head (about 4-1/2" dia) of cabbage, raw (714 g)
or1 cup of vinegar, cider (239 g)
or2 tablespoons of oil, olive, salad or cooking (27 g)
or1 cup (8 fl oz) of beverages, cranberry-apple juice drink, bottled (245 g)
or1/4 cup of cranberries, dried, sweetened (40 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
In a cast-iron skillet or heavy skillet (a Dutch oven works really well for this, too), over medium heat, brown the sausages in 1 tablespoon of the oil. Once the sausages are browned, removed and set on a plate.
In the same pan (don't worry about cleaning it out), saute the onions, apples, and cabbage in the remaining 1 tablespoon of the oil for 7-10 minutes, or until the vegetables are softened and starting to brown. Season with salt and pepper to taste.
Return the sausages back to the pan, tucking in to the vegetables. Add the cider, juice, and vinegar. Turn the heat down to medium low, and simmer, covered, for 20-25 minutes, or until the sausages are completely cooked through.
Divide among six plates, and garnish with the dried cranberries.
Nutritional information
Per 100 gPer portion (407 g)% DRI
Energy115 kcal467 kcal23 %
Fat7 g29 g45 %
Fatty acids, total saturated2 g9 g47 %
Cholesterol17 mg70 mg23 %
Sodium242 mg983 mg41 %
Carbohydrate8 g34 g11 %
Sugars6 g24 gremove
Fiber1 g5 g22 %
Protein4 g16 gremove