Braised Pork Butt with Cabbage, Sausage and Mustard

Name: Braised Pork Butt with Cabbage, Sausage and Mustard
Ingredients: One 3- to 4-pound boneless pork shoulder; Kosher salt and freshly ground black pepper; 4 links (about 12 ounces) sweet Italian sausage; 2 to 3 sprigs fresh rosemary; 1 head green cabbage, sliced; 1 Spanish onion, sliced; 2 cups marble potatoes; 2 cups white wine; 1/2 cup Dijon mustard; 1 tablespoon caraway seeds; 4 to 6 cups chicken stock; White wine vinegar, such as Chardonnay vinegar, for seasoning; 1 cup sour cream; 1/4 cup prepared horseradish, drained; 1/2 cup chopped fresh parsley

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INGREDIENTS

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One 3- to 4-pound boneless pork shoulder

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Kosher salt and freshly ground black pepper

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4 links (about 12 ounces) sweet Italian sausage

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2 to 3 sprigs fresh rosemary

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1 head green cabbage, sliced

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1 Spanish onion, sliced

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2 cups marble potatoes

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2 cups white wine

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1/2 cup Dijon mustard

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1 tablespoon caraway seeds

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4 to 6 cups chicken stock

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White wine vinegar, such as Chardonnay vinegar, for seasoning

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1 cup sour cream

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1/4 cup prepared horseradish, drained

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1/2 cup chopped fresh parsley

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