Braised Sausage and Cabbage

Liberally coat a large pot with oil spray and place over medium heat. Add the sausages and cook until browned on all sides, about 8 minutes (they will still be raw in the center). Transfer sausages to a plate.

Return the pot to medium heat and reapply oil spray, liberally coating the bottom of the pan. Add the onion and sugar, and cook, stirring often, until onion is caramelized, 10 to 12 minutes. As the onion cooks, add a tablespoon of water at a time, as necessary, to help soften the onion and scrape up any brown bits that have formed on the bottom of the pan.

While the onions caramelize, slice the sausages into 1/4-inch rounds.

Add cabbage, beer (or broth), vinegar, mustard, bay leaf, salt and pepper to caramelized onion. Raise the heat to medium-high and bring the liquid to a boil, stirring and working the cabbage down into the pot as it begins to wilt.

Add sliced sausages to the pan and toss with cabbage mixture until well combined. Reduce the heat to low, cover and simmer, stirring occasionally to ensure that all ingredients are evenly mixed, for 25 to 30 minutes, or until the cabbage is tender. Discard the bay leaf before serving.