Chou et saucisse sautés au bacon à la poêle

Ingrédients

• 16 ounces (1lb) bacon, chopped
• 12 ounces pre-cooked andouille sausage, diced
• 1 medium yellow onion, sliced into half moons
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium head green cabbage (about 2 lbs)- roughly chopped, root & tough pieces discarded
• 2 tablespoons packed brown sugar
• 2 tablespoons garlic paste
• 1 tablespoon smooth dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon Creole Cajun seasoning, homemade or store-bought
• Fresh chopped parsley, for garnish- optional

Préparation

1. 1

   Crisp bacon: In a large deep skillet or dutch oven over medium heat, add the bacon. When the bacon starts to sizzle, stir the bacon every so often until the pieces are broken up and cook until cooked through and crisp, about 10-15 minutes. The bacon will render a lot of fat. Use a slotted utensil to transfer the crisp bacon to a paper towel-lined plate. Then carefully pour the majority of the rendered fat, leaving about 2-3 tablespoons in the pan, out into a small ramekin- set aside.

2. 2

   Brown the andouille: Add the andouille into the same pan and cook in the rendered bacon fat until golden brown and lightly crisp, about 3-4 minutes. Then use a slotted utensil to transfer the andouille to a bowl/plate and set aside.

3. 3

   Sauté the veggies: Add the onion and peppers into the same pan and sauté until the mixture becomes tender and golden, about 10-12 minutes. *If your pan looks dry, add a tablespoon of the reserved bacon fat into the pan, only if needed!

4. 4

   Add the cabbage & flavor agents: Add the cabbage into the pan, it might look like a whole lot at first but the cabbage will wilt down. Then stir in the brown sugar, garlic paste, dijon mustard, and apple cider vinegar- gently toss the mixture to combine. Cover the pan with a lid to allow the cabbage to steam through until tender, about 3-4 minutes.

5. 5

   Finish & season fried cabbage: Add the crisp bacon and browned andouille back into the pan with the cabbage and toss well to combine. Season the cabbage and sausage with Creole Cajun seasoning and toss everything together to fully combine. Allow the dish to continue cooking for another 2-3 minutes, stirring every so often, and then remove from heat.

6. 6

   Serve: Transfer the dish to a platter or individual plates. Serve the bacon fried cabbage and sausage immediately and garnish with freshly chopped parsley, if desired. Enjoy!