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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Place sausages in a saucepan. Cover with cold water. Bring to a boil then remove from heat and let stand for 5 mins. Drain and let cool. Slice a pocket, lengthwise, partway through each sausage. Place 2 wedges of camembert in each pocket. Melt butter in a large frying pan over medium-low heat. Cook onion for 2 mins, or until softened. Add cabbage and cook for 10-12 mins, or until softened. Add vinegar and sugar. Cook for 5-6 mins, or until reduced slightly. Transfer to a heatproof bowl and cover to keep warm. Wipe pan clean then add oil. Place over medium heat. Cook sausages for 6-8 mins, or until browned and cheese is melted. Serve sprinkled with parsley.