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Chicken Apple Sausage with Cabbage

Reviewed: Jan. 3, 2013
Tried this tonight for supper. Unfortunately I found it waaaaaay too acidic and I only used 2 cups vinegar & 1 cup juice. I even used a sweet onion and yes I caramelized the heck out of them. Even with extra potatoes, the acid was just too much. I ended up adding sugar to save the dish, and I never cook with sugar. To try to get it to mellow out I cooked it on the stove for twice the time recommended and the sausage split. I recommend cutting this recipe with some chicken stock. One of the reviewers used sweet potatoes which doesn't seem like a half bad idea.
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