In a large bowl toss ingredients in fat:
Rutabaga peeled and cubed
Sausage fat melted
Sea Salt-(Real Salt)
Pour into roasting pan with:
Sausage links-pastured, cut up
Roast in a 400 degree oven until browned.
Steamed red cabbage and a dressing made from
Vinegar, sucanat, butter, and sea salt.
Steamed Swiss Chard with butter and salt.
A small scoop of sauerkraut for the pro-biotic.
Streamlined: For this meal, I used the big bowl to toss the vegetables first. Then I used the same bowl to toss the cabbage and sauce. I love using the same equipment over again. I used the steamer twice too. The red cabbage was first and the quick cooking swiss chard was last. The water from the steamer was a beautiful blue.