Sausage Smorgasbord

Red Cabbage and Apples

• ¼ cup unsalted butter
• 2 green apples, peeled and cut into matchsticks
• 1 small onion, thinly sliced
• 4 cups shredded red cabbage
• ¼ cup brown sugar
• 1 tablespoon apple cider vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¼ cup apple juice
• 1 tablespoon lingonberry jam

Smorgasbord

• Neutral oil, for greasing
• 1 (14-ounce) package Johnsonville® Beddar with Cheddar Smoked Sausage, sliced on a 1-inch bias
• 1 (13.5-ounce) package Johnsonville® Smoked Rope Sausage, cut into 4-inch pieces and halved lengthwise
• Olive oil, for drizzling
• 4 slices sourdough bread
• 4 hard boiled eggs, quartered 
• 1 cup cubed gouda
• Yellow mustard, for serving
• Lingonberry jam, for serving

1. Make the cabbage and apples: In a Dutch oven over medium heat, melt the unsalted butter. Add the apples and onion and sauté for about 10 minutes, or until tender. Add the cabbage and sauté for about 5–7 minutes, or until wilted and tender. Stir in the brown sugar, vinegar, salt, cloves, and allspice; cover and cook for 10 minutes. Add the apple juice and lingonberry jam and cook, uncovered, for 15 minutes, or until the liquid has reduced completely. Set aside.
2. Prepare the smorgasbord: Cook the Johnsonville® Beddar with Cheddar Smoked Sausage and Johnsonville® Smoked Rope Sausage on the preheated grill pan for 8-10 minutes, until the sausages have curled up and become charred.
3. Meanwhile, drizzle olive oil over both sides of the bread slices. Grill the bread on the pan on both sides for about 3 minutes total, or until lightly toasted.
4. Place the toasted bread on a plate and top with the grilled sausages. Serve alongside the boiled eggs, gouda cheese, cabbage and apples, yellow mustard, and lingonberry jam. Enjoy!