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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.