Braised Wurst Sausages with Cabbage, Red Onion and Apple Slaw

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages
  • 1/4 cup olive or vegetable oil, plus a drizzle
  • 1 cup white wine vinegar or cider vinegar
  • 1/4 to 1/3 cup sugar, eyeball it
  • 8 peppercorns
  • 2 to 3 whole cloves
  • 2 fresh bay leaves
  • 1 teaspoon sea salt or kosher salt
  • 1 small head red cabbage or 1/2 medium head, cored and thinly shredded, 1 pound
  • 1 medium red onion, peeled, halved, and thinly sliced
  • 1 green apple, quartered, cored, and thinly sliced
  • 1 teaspoon caraway seed or cumin seed, optional
  • Salt and freshly ground black pepper
  • 4 slices pumpernickel bread
  • 8 tablespoons (1 stick) butter, softened
  • 1/4 cup finely chopped fresh herbs, such as chives, dill, or flat-leaf parsley
  • 1 cup good quality spicy mustard
  • Fresh radishes, trimmed and lightly salted
  • Cornichons or baby gherkin pickles
Directions
  • Put the sausages in a skillet over high heat and add 1/2-inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.

  • Combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot over high heat. Bring to a boil, stir, then lower the heat to medium-low and let the brine reduce for 5 to 6 minutes.

  • While the brine reduces, combine the cabbage, red onions, and apples in a large serving bowl. Sprinkle with caraway or cumin seed, if you like the flavor.

  • Pour the hot reduced brine through a strainer over the cabbage mixture in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, to taste, and toss to combine.

  • Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.

  • Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.


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