YIELD: 24, 12-oz. servings. 2 Tbsps. olive oil 6 lbs. herb turkey sausage, blanched, sliced 1/2-inch thick 3 lbs. yellow onion, thinly sliced 4 1/2 lbs. Savoy cabbage, shredded 4 1/2 lbs. red skinned new potatoes, quartered 1 1/2 lbs. California ripe olives, whole, pitted, drained 1 1/2 qts. amber beer 3/4 cup Dijon mustard 1 Tbsp. kosher salt 1 1/2 tsps. coarsely ground black pepper 3/4 cup chopped dill 1. In a large rondo or braising pot, heat olive oil over medium-high heat. Add ...

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