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 sausage and brown for 4-6 minutes, stirring occasionally. Add onions and continue to cook for 4-5 minutes, then stir in cabbage and potatoes.
2. Mix in olives, beer, mustard, salt and pepper and bring to a boil. Turn heat down to low, cover and continue cooking for 20 minutes, stirring occasionally.
3. Remove from heat and stir in chopped dill.
Recipe and photo submitted by the California Olive Industry
