Ingredients:
Courtesy of Sandra Lee Makes six servings Prep time: 10 minutes Cooking time: 21 minutes 1 package (13.5 ounces) Johnsonville Smoked Turkey Sausage 2 tablespoons canola oil 1 small head green cabbage, thinly shredded 1 medium onion, sliced 2 teaspoons garlic, chopped 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 Fuji apples, peeled, cored and cut into 1/4-inch slices 1 can beer, Guinness 3/4 cup cider vinegar 1 tablespoon brown or whole-grain mustard 1 tablespoon brown sugar 1 tablespoon fresh sage, chopped 6 grinder rolls, if desired

Instructions:
Cook sausage on an outdoor grill or grill pan over medium-high heat for about 3 minutes per side. While sausage is cooking, heat canola oil in a large skillet over medium-high heat. Add cabbage, onion, garlic, red pepper flakes, salt and pepper. Cook, stirring often, until the cabbage has wilted slightly, about 4 minutes. Add apples, beer, vinegar, mustard, brown sugar and sage. Stir until incorporated; bring to a simmer for 5 minutes. Add sausage to cabbage mixture, cover partially with lid to allow some steam to escape. Reduce heat to medium-low and cook until cabbage and apples are tender, about 8 minutes. Serve as-is or on grinder rolls.