Duck Fennel Sausage with Braised Red Cabbage, Herb-Anchovy Roasted Cabbage, Sunchokes and Kohlrabi Fries

Duck Fennel Sausage

Gentle covered heating followed by a short sear keeps the sausage juicy while giving the casing a little color.

Ingredients

• 4 large links Brooklyn Cured duck fennel sausage, about 1¼ pounds total; verify gluten-free labeling
• 2 tsp ghee
• ⅓ cup water

Instructions

1. Check whether the sausage is raw or fully cooked. Keep the links whole and do not pierce the casings.
2. Place the links and water in a wide skillet. Cover and heat gently over medium-low heat, turning occasionally. For raw duck sausage, cook until the center reaches 165°F, adding a splash of water if the pan dries prematurely. For fully cooked sausage, heat according to the package directions.
3. Uncover and let the remaining water evaporate. Add the ghee and sear over medium heat, turning for 3–5 minutes until lightly golden rather than deeply crusted.
4. Rest for 3 minutes before serving.

Notes

• Package instructions take precedence for the particular sausage product.

Braised Red Cabbage

A gentle, acidic braise softens the cabbage into a tangy bed for the rich sausage. A small amount of apple juice rounds out the vinegar without making the cabbage sweet.

Ingredients

• 1½ lb red cabbage, cored and thinly sliced
• 1 small yellow onion, thinly sliced
• 1½ tbsp olive oil
• 3 tbsp red wine vinegar, plus more to finish
• ¼ cup unsweetened apple juice
• ½ cup water
• 1 bay leaf
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a heavy pot over medium heat. Add the onion and cook for 5–7 minutes until softened without browning.
2. Add the cabbage and salt. Toss for 3–4 minutes until it begins to wilt.
3. Add the vinegar, apple juice, water, bay leaf, and pepper. Cover and simmer gently for 35–45 minutes, stirring occasionally, until silky but not mushy. Add water a few tablespoons at a time if the pot becomes dry.
4. Uncover and reduce any excess liquid until the cabbage is glossy rather than soupy. Remove the bay leaf and adjust the salt and vinegar.

Notes

• This can be made up to 3 days ahead; its flavor improves overnight.

Roasted Green Cabbage

Broad wedges develop browned edges while retaining juicy inner leaves. Dressing the cabbage while warm lets the lemon and anchovy seasoning settle between the layers.

Ingredients

• 1 small head green cabbage, about 1½ pounds
• 2 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the cabbage into 8 wedges, keeping a little core attached to hold each together.
2. Arrange on a rimmed sheet pan, coat with olive oil, and season with salt and pepper.
3. Roast for 30–40 minutes, turning after about 20 minutes, until the cut surfaces are browned and the thickest parts yield easily to a knife.
4. Break the wedges into a few large pieces if desired. Spoon the herb, lemon, and anchovy dressing generously over the warm cabbage just before serving.

Herb, Lemon and Anchovy Dressing

A loose, herb-heavy dressing brings bright acidity and savory depth to the sweet roasted cabbage.

Ingredients

• 6 fillets oil-packed anchovies, drained and finely chopped
• 1 small clove garlic, finely grated
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice, plus more to taste
• ¼ cup extra-virgin olive oil
• ¾ cup roughly chopped flat-leaf parsley, loosely packed
• ⅓ cup chopped dill, loosely packed
• to taste freshly ground black pepper and kosher salt

Instructions

1. Mash the anchovies and garlic together with the side of a knife, leaving some small pieces for texture.
2. Combine with the lemon zest, lemon juice, olive oil, and black pepper.
3. Fold in the parsley and dill shortly before serving. Taste before adding salt, since the anchovies may provide enough.
4. Keep the dressing loose and spoonable. Add a little more olive oil if sharply acidic, or lemon juice if it tastes flat.

Notes

• Mix the herbs in near serving time to preserve their color and freshness.

Roasted Sunchokes

Leaving the skins on gives the sunchokes chewy, crisp edges around creamy centers.

Ingredients

• 1 lb sunchokes
• 1½ tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Scrub the sunchokes thoroughly, trim any damaged spots, and dry well. Cut into ½-inch-thick diagonal slices or chunky wedges.
2. Toss with olive oil, salt, and pepper. Spread on a rimmed sheet pan in a single layer, with broad cut surfaces against the pan.
3. Roast at 425°F for 30–40 minutes, turning after 20 minutes, until deeply browned at the edges and creamy when pierced.
4. Taste and adjust the seasoning while hot.

Notes

• Sunchokes can cause digestive discomfort for some people; keep portions modest.

Kohlrabi Fries

A hot oven and well-spaced batons concentrate kohlrabi's mild sweetness and brown its edges without a coating.

Ingredients

• 1½ lb kohlrabi bulbs
• 1½ tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Remove the stems and peel the kohlrabi deeply enough to remove the tough, fibrous outer layer.
2. Cut into batons about ⅜ inch thick. Pat thoroughly dry, then toss with olive oil, salt, and pepper.
3. Spread on a rimmed sheet pan with space between the pieces. Roast at 425°F for 30–40 minutes, turning after about 20 minutes, until golden at the edges and tender inside.
4. Serve promptly for the best texture.

Notes

• Kohlrabi fries are tender with browned edges, not as dry or crisp as potato fries. Avoid crowding or they will steam.

Overall Timing / Workflow

The red cabbage can hold warm while the oven vegetables finish, leaving only the sausage and fresh herbs for the final stretch.

Instructions

1. 0:00 — Heat the oven to 425°F and start the red-cabbage braise.
2. 0:10 — Prepare the sunchokes, kohlrabi, and green cabbage. Use three uncrowded sheet pans if the oven accommodates them; rotate their rack positions during roasting.
3. 0:25 — Put the vegetables in the oven. If only two pans fit, roast the roots together on one large pan only if they fit without crowding; otherwise roast in batches and briefly rewarm the first batch before serving.
4. 0:35 — Make the anchovy-lemon dressing base and chop the herbs, keeping the herbs separate.
5. 0:45 — Turn the roasting vegetables and begin heating the sausages. Check the red cabbage and hold it covered over very low heat once tender.
6. 0:55 onward — Remove each vegetable as it becomes tender and browned. Finish searing the sausages, fold the herbs into the dressing, and dress the warm green cabbage.
7. Serve as soon as the fries and sausages are ready.

Notes

• For a less crowded finish, braise the red cabbage a day ahead and reheat it with a splash of water.

Plating

Keeping the tangy braise beneath the sausage and the herb dressing on the roasted cabbage preserves the distinct textures.

Instructions

1. Spoon a compact mound of braised red cabbage onto each warm plate and lay a sausage across it.
2. Arrange the roasted green cabbage alongside and spoon over plenty of herb-anchovy dressing, letting it settle between the leaves.
3. Add the sunchokes and kohlrabi fries as a separate cluster so they stay out of the braising juices.

Leftover Path

Separate storage keeps the braised cabbage moist and gives the roasted vegetables a chance to regain their browned edges.

Instructions

1. Refrigerate the sausage and vegetables in separate airtight containers within 2 hours. Use within 3–4 days; use any reserved herb dressing within 2 days.
2. Reheat the braised cabbage in a covered saucepan with a splash of water. Reheat sausage gently until it reaches 165°F.
3. Reheat undressed roasted vegetables in a 425°F oven for 10–15 minutes. Warm already-dressed cabbage more gently and finish with fresh lemon if needed.
4. For another meal, slice the sausage and serve it with the warmed red cabbage, chopped roasted vegetables, and a fried egg.