|1||shallot, finely chopped|
|salt and freshly ground white pepper to taste|
|4||Aidells Maple and Smoked Bacon Breakfast Sausage links, chopped|
|4||c||shredded green cabbage|
|4||c||shredded red cabbage|
|2||T||white wine vinegar|
|1||T||red currant jelly or wine jelly|
|6||oz||Roquefort or other blue cheese, crumbled|
In a small saucepan over medium high heat, combine the wine and shallots and simmer until reduced to a thick syrup. Stir in the cream and Dijon and continue to simmer until slightly thickened. Season to taste with salt and pepper.
In a large heavy skillet over medium high heat, add the oil and sauté the sausage until browned, about 5-7 minutes. Transfer to a plate. Reserve the pan to cook the cabbage.
Return the skillet to medium high heat and sauté the green cabbage about 1 to 2 minutes, until it just begins to wilt. Transfer to a bowl.
Sauté the red cabbage in the same skillet about 1 to 2 minutes, until it just begins to wilt. Return the green cabbage to the skillet. Stir in the vinegar and jelly and cook 1 minute. Stir in the cream mixture and cook until cabbage is crisp-tender. Season to taste with salt and pepper. Serve the salad warm topped with the sausage and crumbled blue cheese.