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Sausage and Gravy
with sauteed cabbage and apples and pearl couscous

Active: 30 min Total: 30 min
Use your simple homemade gravy to turn store-bought sausage into something special. Paired with sweet and tangy cabbage, you've got a dinner with some dynamic flavors.
Smarts: Corn starch is an easy thickener. Add it to any cold or lukewarm liquid and then heat to activate the thickening agent.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sausage and Gravy:
  • Vegan sausage - 1 lb , sliced on a bias
  • Vegetable broth - 3/4 cup
  • Apple cider vinegar - 2 tsp
  • Dijon mustard - 2 tsp
  • Corn starch - 1 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
Sauteed Cabbage with Apples:
  • Garlic - 3 cloves , minced
  • Cabbage, small - 1/2 head , chopped or sliced ((~4 cups))
  • Apples - 1 , chopped ((any type - just choose your favorite))
  • Cooking oil - 1 1/2 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
Israeli / Pearl Couscous (for two meals):
  • Israeli / pearl couscous - 1 1/2 cups , uncooked ((yields ~4 cups cooked))

Nutrition Facts

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Prep

  1. Garlic / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
  2. Vegan sausage - Prep as directed. (Can be done up to 3 days ahead)
  3. Apples - Prep as directed.
  4. Cook Israeli / pearl couscous - This makes enough for tomorrow night’s dinner too. Bring a saucepan of water to boil. Salt generously and add couscous, and cook until al dente, tender but still with a bite. Drain. Reserve half for tomorrow. (Can be done up to 5 days ahead)
  5. Make gravy base - Mix vegetable broth, apple cider vinegar, Dijon mustard, and corn starch.

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Make

  1. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic, cabbage, and apples to heated oil. Saute for ~5 minutes.
  2. At this point the cabbage should be softening. Add in apple cider vinegar and brown sugar. Saute until cabbage is tender but still a bit crunchy, another 3 to 5 minutes. Finish with lemon juice and season to taste with salt and pepper. Remove from pan and set aside.
  3. Return skillet to heat for sausage and gravy. Add cooking oil and then sausage to heated oil. Saute until sausage is golden and crispy, 3 to 5 minutes. Pour gravy base into pan and simmer until it’s thickened, ~3 minutes. Finish with lemon juice, and season gravy to taste with salt and pepper.
  4. Enjoy gravy-coated sausage with cabbage and couscous (remember to save half the couscous for tomorrow).

Nutrition Facts

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