Wednesday, October 14, 2009


Slow cooker Italian sausage agrodolce (recipe in the comments)
Egg noodles
Salad with balsamic vinegar

Hot tea
Yet another Wegman's Menu magazine recipe that's totally amazing. This is very Italian, but unlike anything else we make - hard to imagine. The sweetness of the sauce, cut with the acidic vinegar and slightly bitter cabbage is AMAZING. Served over egg noodles with a bit of butter you could take over small nations with this recipe. And the house smells wonderful all day! Fantastic :)

Prep Notes
Difficulty: Easy
Chopping: Cabbage, onions
Time: 20 minutes to prep, 10 hours to cook
Make ahead: Yep.

"Really, this would work better than WMDs."

The kid report:
Totally enthralled - especially with the sausage and the raisins, but in general very positive responses.

1 comment:

J said...

Slow Cooker Italian Sausage Agrodolce – Wegman’s
Serves 4

2 T pinenuts, toasted
1 ½ mild Italian chicken sausage links
1 T olive oil
½ a small-medium head of cabbage, cut into bite size pieces
2 medium red onions, chopped
½ cup golden raisins
1 can (14.5 oz) petite diced tomatoes with garlic and olive oil, undrained
1 can (6 oz) tomato paste
½ t crushed red pepper flakes
½ cup red wine vinegar
1 ½ T sugar

Egg noodles

Heat oil in a large skillet over medium-high heat. Brown sausage (keep links whole).

Layer cabbage and red onions in the slow cooker.

Combine raisins, tomatoes, tomato paste, pepper flakes, vinegar, and sugar in a large bowl and mix well. Pour over cabbage and red onions. Top with sausage.

(You can refrigerate overnight at this point)

Cook on low heat for 8-10 hours (10 if you refrigerate). Serve over egg noodles with a garnish of pine nuts.