Using a fork, prick the sausage several times. Cut into 1 inch pieces and place in a large bowl. Stir in wine and garlic. Marinate for 30 minutes.
Drain the sausage pieces, reserving the marinade. In a Dutch oven or a large cattle, cook the sausage pieces and onion until the meat is brown and the onion is tender. Drain off fat. Stir in reserved marinade. Bring to boiling and reduce heat. Cover and simmer for 20 minutes.
Stir the chopped cabbage, undrained tomatoes, water, V-8 juice, and chili peppers into the sausage mixture. Return to boiling and reduce heat. Cover and simmer 20 minutes more, stirring occasionally.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 258 (72%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 68.9mg||21 %|
|Sodium 9862.6mg||340 %|
|Potassium 557.8mg||15 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 6.4g|
|Protein 14.6g||21 %|
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Calories per serving: 359
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