2 lbs. Jody Maroni’s Boudin Blanc Sausage
3 tbsp. butter
4 large green apples and pears peeled, cored and sliced into wedges
1/2 head red cabbage finely shredded
1/2 head green cabbage finely shredded
1/2 cup rice wine vinegar
1/2 cup apple cider
2 tbsp. brown sugar
1/4 cup cognac (or sherry)

Pre-bake and then brown sausage in butter until done. Remove from pan. Add apple and pear slices, vinegar, sugar and cognac and cook until tender but firm. Remove from pan leaving juices. Add green cabbage and toss until limp. Arrange green and red cabbage on a heatable platter or baking dish, so that the two do not touch. Arrange apples and sausages in middle and heat in 350° oven for 5 to 10 minutes. Serves 8.