{"id":1582,"date":"2012-12-23T09:58:07","date_gmt":"2012-12-23T15:58:07","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1582"},"modified":"2012-12-23T09:58:07","modified_gmt":"2012-12-23T15:58:07","slug":"the-saucy-farmer","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1582","title":{"rendered":"The Saucy Farmer"},"content":{"rendered":"

\"Saucy<\/a><\/p>\n

 <\/p>\n

Here’s a colourful version of the traditional European combination of cabbage, sausage and cream sauce. I used a firm-smoked bison farmer sausage, though any sausage that’s firm enough to slice before cooking will work. In fact, chorizo would be a fantastic substitute. Evaporated milk is used in place of cream to deliver the richness without the fat.<\/p>\n

Time: 40 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoon butter<\/address>\n
2 onions \u2013 halved and thinly sliced<\/address>\n
1 pound bison farmer sausage \u2013 sliced<\/address>\n
1 pound coleslaw mix or shredded cabbage<\/address>\n
12 ounce can fat-free evaporated milk<\/address>\n
\u00bd teaspoon kosher salt<\/address>\n
\u00bc teaspoon fresh ground black pepper<\/address>\n
\u00bc cup flat-leaf parsley \u2013 finely chopped<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Place the butter in a saucepan on medium heat and add the onions. Cook, stirring often, until the onions begin to brown.<\/p>\n

While the onions are cooking, cook the sausage until brown in another pan on medium heat.<\/p>\n

Remove the sausage and set it aside to keep warm. Pour off the fat from the pan and return the pan to the burner.<\/p>\n

Saut\u00e9 the coleslaw mix in the sausage pan for five minutes and remove from heat. Set aside to keep warm.<\/p>\n

When the onions are browned, stir in the evaporated milk. When the sauce nears a boil, reduce heat and simmer uncovered, stirring often for ten minutes. Remove from heat and stir in the salt, pepper and parsley.<\/p>\n

Plate the cabbage topped with the sausage and sauce.<\/p>\n

Get the PDF and nutrition info<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

  Here’s a colourful version of the traditional European combination of cabbage, sausage and cream sauce. I used a firm-smoked bison farmer sausage, though any… <\/p>\n","protected":false},"author":1,"featured_media":1580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/12\/Saucy-Farmer.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1582"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1582"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1582\/revisions"}],"predecessor-version":[{"id":1584,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1582\/revisions\/1584"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1580"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}