WOD-MOD {WK 6} Drunken Sausages??

Wow, I can't believe we are on week 6.  Meredith and I have really enjoyed this standing date.  Send us menu or workout ideas if you have any, we will totally try them out!

  

WOD

We started out our WOD with a little skill work on an exercise that I just adore: pistols! Here is a little link about pistols so you know what I am talking about.

Pistols
5sets of 5 on each leg

WOD

AMRAP in 15 min 
AsManyRepsAsPossible

3 Renagade Rows
6 Side Hops
10 up downs*
12 grasshoppers* or 25 mountain climbers (R/L= 1 rep)

*This video has demos of both "up downs" and grasshoppers.
*grasshopper video

 We followed this AMRAP up with:

Tabata Bike!!!
8 rounds of
20 seconds of max effort
10 seconds rest

MOD {L & M's Drunken Hard Cider Chicken Sausages}

Drunk sausages....yes, please!  I will get to that shortly.  In case you haven't notices, I really like cabbage. A few years back I bought Tosca Reno's Eat Clean Cookbook - full of fabulously healthy recipes and great pictures.  There is a great cabbage recipe in there that I hadn't made in a while and wanted needed to make.  So I told Meredith that we would be making it and she could find something to pair with it.  Welp, that she did.  She was reading the Seattle Times at work and stumbled upon the perfect recipe: hard cider soaked sausage. YUM!  We picked up some Uli's Rosemary Chicken Sausage after our WOD and got to cookin'.  We served our cabbage and sausage dish with a tasty salad and a little red wine.

hollandse rooie kool - dutch cabbage

adapted from Tosca Reno's Eat Clean Cookbook

1 medium-sized cabbage, red or green, trimmed of outer leaves and shredded
1 purple onion, peeled and chopped fine
1/4 teaspoon groun cloves
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon sea salt
1 cup low-sodium chicken or vegetable broth
1 tablespoon apple cider vinegar
1 sour apple, peel and coarsely chopped

Method

1. Place the shredded cabbage in a colander and rinse well under running water. Drain briefly and place in a dutch oven or heavy-bottomed pot. We used a cast iron skillet.

2. In a small saucepan combine spices, salt and broth.

3. Pour the spice/broth liquid over the cabbage. Add the onions and bring to a boil. Reduce head to a simmer and add the apple cider vinegar.

4. Let simmer for 12 minutes, stirring occasioning. After 12 minutes add the the chopped apple. Simmer for about 8 more minutes until the cabbage is soft.

Notes:

•  If you are using red cabbage, be mindful that if you eat a lot of it it may turn your teeth red! We learned this the hard way. :) 

drunken hard cider rosemary chicken sausages
adapted from Seattle Times Food & Wine: January 11, 2012

1 tablespoons olive oil
2 large sweet onions, sliced
4 uncooked chicken sausages
1 12-ounce bottles hard apple cider (regular apple cider also can be used)

Spicy honey mustard or German mustard

1. Heat oil over medium heat in a skillet, add sausage and cook turning occasionally to brown all over and cook until no longer pink.  You can also cook them on a grill, we used a cast iron skillet.
2. Pour the cider into a large stockpot. Add the cooked sausages, making sure they are covered.

3. Bring the cider up to a gentle boil, then reduce the heat. Simmer over a medium-low heat for 20 to 30 minutes. This was the perfect amount of time to cook the dutch cabbage.

4. Remove sausages from cider and serve over the dutch cabbage or in a warm roll (topped with the dutch cabbage). If you prefer, you can top with a little spicy mustard and garnish with a few pickles.

Variations:

• The actual recipe called for apple-sage chicken sausage, you could also use Italian Sausage. 
• You could also serve this with some braised greens or on top of a salad.