Slow Cooker Morteau Sausage with Braised Red Cabbage Step-by-step instructions

Before you start

Before starting, ensure you have a clean workspace and all ingredients measured. Wash the red cabbage thoroughly under cold running water, remove the tough outer leaves, and slice it into thin, uniform strips using a sharp knife.

Peel, core, and slice the apples into thick wedges. Having these components ready allows for a quick assembly, as the slow cooker does all the heavy lifting once the ingredients are layered.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker base
   Place the two whole Morteau sausages at the bottom of the slow cooker to ensure they are fully immersed in the cooking juices. This positioning allows the smoky fats to render and flavor the cabbage as it cooks slowly over several hours.
   Look for Sausages are lying flat at the bottom
   Tip Do not prick the sausages, as you want to keep the smoky juices inside during the braising process.
2. 2Add vegetables and aromatics
   Distribute the shredded red cabbage and apple slices evenly over the sausages. Sprinkle the brown sugar over the top to provide a hint of sweetness that balances the acidity of the cabbage and the saltiness of the smoked meat.
   Look for Cabbage and apples form an even layer
   Tip Ensure the cabbage is shredded into thin ribbons for a consistent texture in the final dish.

At this stage, the slow cooker is filled with the raw components. The sausages are tucked at the bottom, covered by a mound of shredded cabbage and apple slices, and lightly dusted with brown sugar. Everything looks organized and ready for the long, slow braising process that will combine these distinct flavors into a harmonious, savory meal.

Braising in the slow cooker

3. 3Add liquid and cook
   Pour the chicken broth over the ingredients. Cover the slow cooker and cook on low for 4 hours. The liquid will combine with the juices from the cabbage and sausage, creating a savory braising environment.
   Look for Broth is poured over the cabbage mound
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the lid closed throughout the cooking time to maintain a steady temperature and prevent evaporation.

During this phase, the aroma of the smoked sausage begins to permeate the kitchen. The cabbage and apples are submerged in the chicken broth and rendered fat, gradually softening as they absorb the liquid.

By the end of this phase, the cabbage should appear significantly reduced in volume, glossy, and tender, indicating that the flavors have successfully melded.

Slicing and serving

4. 4Slice and serve
   Remove the cooked sausages from the slow cooker and slice them into thick rounds. Serve the sliced sausage over a generous portion of the tender, braised red cabbage and apple mixture. Serve immediately while hot.
   Look for Sausage is sliced and cabbage is tender
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the sausage rest for 5 minutes before slicing to ensure the juices redistribute.

The final phase involves removing the sausages and slicing them into thick, rounds. The cabbage is now fully cooked and tender, with a vibrant color and a sweet-savory balance. When plated, the sliced sausage sits beautifully atop the bed of braised cabbage, resulting in a dish that looks as professional as it tastes.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the cabbage from cooking evenly. Another error is checking the dish too frequently; every time the lid is lifted, heat escapes, extending the cooking time and potentially drying out the cabbage.

Finally, ensure the cabbage is not sliced too thinly, or it may turn into a puree before the sausage is fully cooked. Maintain a balance by slicing the cabbage into substantial ribbons.

How to tell it’s done

The dish is done when the red cabbage has reached a tender, silky consistency and the apples are soft but not completely disintegrated. The Morteau sausage must reach an internal temperature of at least 160°F (71°C) to ensure it is thoroughly heated through.

Use a digital meat thermometer inserted into the center of a sausage slice to verify the temperature. The juices should run clear, and the cabbage should be fragrant and deeply colored.

• Ground meat: 160°F (71°C) in the thickest part