ITEMS COMMONLY USED - (affiliate links)
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To prepare your smoked sausage and cabbage dish start by setting up your Pit Barrel Cooker or grill of choice for cooking indirect at 275F. Next place your sausages into the sausage hanger and place into the pit barrel. Next, add in some cherry wood for some great smoky flavour and begin cooking. You will be cooking until they reach a minimum internal tempreture of 165F - I cooked mine to around 175F which i like more for the texture.
With your sausage smoking away in the pit barrel cooker, begin to prepare your cabbage by cutting into quarters and then chop into large pieces. Also chop your garlic in to thirds. Once everything has been chopped, place everything into your cast iron skillet and begin cooking. Once your cabbage is in the skillet season it with our MAD COW rub, or favourite bbq rub. Also, to add a little bit of sweetness add in a pinch of sugar. Lastly add in about 1/4 cut of water to help steam the cabbage as it cooks. Cover with a lid while cooking.
Once your cabbage is softened to your preferred doneness remove it from the heat and pull out your smoked sausage. Plate it up and let those flavours come together in a single bite! YUUUMM!