Recipe courtesy of Rachael Ray
Save Recipe Print
Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
25 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.

Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.

While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.

In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.

While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.

Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.

When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.

Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.

Serve with hard cider or white Belgian ale with orange wedge.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Original Lauer-Kraut Burgers

Recipe courtesy of "Mama" Lori Lauer

Chicken Franks and Red Slaw-Kraut Dogs

Recipe courtesy of Rachael Ray

Bratwurst with Sweet-and-Sour Kraut and Dark Bread

Recipe courtesy of Rachael Ray

Grilled Bratwurst with Braised Cabbage

Recipe courtesy of Aaron McCargo Jr.

Smoked Sausage and Cabbage Soup

Recipe courtesy of Robert Irvine

Turkey Sausage with Apple Sauerkraut

Recipe courtesy of Sandra Lee

Asturian Bean and Sausage Soup

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Cabbage-Potato Soup

Warm Sausage and Roasted Red Potato Salad

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories