Yield: 24 Establishment: Restaurant, Club Operation, Catering Operation   Meal Type: Main Course, Entrée   Preparation Method: Simmer, Saute   Product Type: Turkey Sausage - Other Varieties

2 Tablespoons olive oil

6 Pounds SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick

3 Pounds yellow onion, thinly sliced

4-1/2 Pounds savoy cabbage, shredded

4-1/2 Pounds red skinned new potatoes, quartered

1-1/2 Pounds California ripe olives, whole, pitted, drained

1-1/2 Quarts amber beer

3/4 Cup Dijon mustard

1 Tablespoon kosher salt

1-1/2 Teaspoon coarsely ground black pepper

3/4 Cup chopped dill

In a large rondo or braising pot, heat olive oil over medium-high heat. Add sausage and brown for 4-6 minutes, stirring occasionally. Add onions and continue to cook for 4-5 minutes. Stir in cabbage and potatoes. Mix in olives, beer, mustard, salt and pepper and bring to a boil. Immediately reduce heat to low. Cover and gently simmer for 20 minutes, stirring occasionally. Remove from heat and stir in chopped dill. Yield: 24 (12 ounce) servings

Recipe Source: Recipe and Photo courtesy of the California Olive Industry

Nutrition Facts Calories 362   % Daily Value* Total Fat 16g Cholesterol 74mg Sodium 1628mg Total Carbohydrate 31g Protein 25g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4