Patrick's Wok-Seared Turkey Sausage & Cabbage Boil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and cut the 5 russet potatoes into small pieces. Place them in a small pot to boil with about 1 teaspoon of salt. Boil until tender. Strain the water out and put them on low heat to keep them soft and warm.

Step 2

While potatoes are cooking, chop the cabbage and rinse in a strainer. Quickly chop the ½ onion. Add the chopped onion and cabbage into a large pot. Add a "good bit" of water (enough to create a rich broth).

Step 3

While the cabbage heats up, cut all turkey sausage into ¼ inch thick slices. In a separate pan, use Wok Oil to sear the sausage (cook one pack at a time). Sear until dark golden brown. Note: This locks in the distinct flavor.

Step 4

Add the cooked potatoes into the main pot with the cabbage. Add salt and pepper. Do not measure—add as much as you like. Drop the seared sausage pieces (and the tasty oil drippings) into the pot.

Step 5

The Long Boil Let the pot boil on Medium to Medium-High for 30 to 45 minutes. Tip: The longer you boil it, the better the flavor will set in.

Step 6

Coat lard in the cast iron skillet. Put the skillet in the oven and heat until it is smoking hot.

Step 7

Combine cornmeal and buttermilk (no sugar). Mix well.

Step 8

Pour the batter carefully into the hot skillet. It should sizzle immediately—this "fries" the bottom to create the crust.

Step 9

Bake until golden brown and crispy on the bottom.

Step 10

The Toothpick Test: Stick the toothpick directly into the dead center of the skillet (that is the last place to cook). Wet Batter: If it comes out with wet, sticky goo on it, it needs at least 3-5 more minutes.

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