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I'm actually, I know it looks like I'm doing nothing,
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but I am doing something.
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It's one of those one dish wonders
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that I just love making
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because they're so easy.
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And there's different ways that you can make this.
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You can make it in your slow cooker
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or the pressure cooker,
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or just on top of the stove.
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cooked off four nice slices of bacon,
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and we're gonna keep our fat that rendered out of it
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And I am gonna put some smoked sausage.
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Now for this recipe you can use your favorite sausage,
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you can use a kielbasa,
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or you can use a, oh gosh,
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the andouille sausage.
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You know really it's just a matter of your preference,
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I'm gonna get everything ready.
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We're gonna wash our apple.
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So this recipe has everything in it, y'all.
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From your protein to your veggies.
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Hey friends, y'all can tell all my stuff
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that I've got up here
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that this is on the way to really being
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And I've got my smoked sausage,
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I've got my beef stock.
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I am actually using an angel hair coleslaw.
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We even gonna have cabbage in it.
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I'm gonna put a stone ground mustard in there,
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and then I'm gonna put an apple.
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And Eddie started this for me,
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and I can't get it Eddie.
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I just don't have the strength anymore.
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So if you would just finish pushing on that, please.
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I think these are handy little apple slices,
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when you run out of strength in your hands,
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you might be better off just cutting it by hand.
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See that's nice, you don't have to live with that core.
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and just cut it in two.
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I want everything to be able to cook,
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and be ready about the same time.
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Let's see, a little brown edge, I'm gonna take that off.
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All right, so a little earlier I fried some bacon,
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It's nice and crispy.
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Now I'm gonna add two pounds of my smoked sausage.
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And as I said earlier you can use kielbasa
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or andouille, whatever your favorite sausage is.
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And that was two one pound packages that we're using.
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So we gonna get this pot going,
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and we gonna get everything that it needs
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to be a delicious one pot dish.
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This is where you probably need to cook this
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about five minutes, not long.
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Just let it start browning.
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And then we gonna start adding our other ingredients.
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So I browned our sausage,
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and then I'm gonna just take it out
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and start adding our other ingredients.
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I could eat this sausage all day, we just love it.
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In fact when we do a little country boil
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I'll eat, I don't know how much sausage,
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and maybe three shrimp.
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All right, this is very hot,
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so I'm just gonna slowly add my apple juice,
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and that's one and a fourth cup.
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This recipe was formulated
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at Hoffman media, in our kitchen there,
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and we really, really, really have some great recipes
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in Cooking with Paula Deen magazine,
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I'm very proud of that magazine.
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And this is one from a magazine issue.
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Just a great kind of fall dish
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that has everything in it.
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We're almost done with this one pot wonder y'all.
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I've got our apple cider in there,
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and now I'm fixing to add two tablespoons
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we're putting caraway seeds in our pot,
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and they're to be crushed,
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and I can't find anything to crush
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But I just beat on 'em the best I could.
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And it only calls for a fourth of a teaspoon for that.
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Get that stirred together,
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and hopefully marrying up with each other.
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All right, let's see.
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Now we're gonna lay our sausage back in our pot.
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And now I'm gonna put in one bag
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of angel hair cabbage.
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And now I'm gonna put my apples on top of that.
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And then I'm gonna put the lid on our,
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And when, I'm gonna cook it just until the cabbage
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and apples are done or tender.
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And then I'm gonna have our bacon chopped up,
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In 10 minutes I'll have dinner ready.
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I forgot to add my salt and pepper y'all,
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so I'm gonna go back in
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and then I'm gonna put the lid back on,
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and give it 10 minutes.
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Okay, look at our dish, it looks scrumptious.
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Now I've chopped up our bacon,
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just gonna throw that on top.
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I'm gonna put the lid back on it.
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Let the bacon get warm again,
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and it's gonna be time to eat.
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I went ahead and dipped me up some
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so it could have a chance to cool.
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I really think that y'all will enjoy this dish.
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You can see the bacon,
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you can see the protein,
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the sausage, the bacon, the apple,
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the cabbage, which is like sauerkraut
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when it's cooked in with that.
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Just delicious flavors.
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And you saw me crushing the caraway seeds,
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and that was just to help the seeds to open up
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and do their thing with the flavor.
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And when you bite into a caraway seed
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it's so good in here.
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Kind of a little unexpected flavor for you.
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It's a perfect Sunday night dinner, quick and easy.
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You got everything you need.
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Love and best dishes y'all.
