Braised Wurst Sausages with Cabbage, Red Onion and Apple Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 684
- Total Fat
- 52
- Saturated Fat
- 20
- Carbohydrates
- 44
- Dietary Fiber
- 9
- Sugar
- 27
- Protein
- 14
- Cholesterol
- 96
- Sodium
- 1146
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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.