Braised Wurst Sausages With Cabbage Red Onion And Apple Slaw Recipes

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BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION, & APPLE SLAW



Braised Wurst Sausages with Cabbage, Red Onion, & Apple Slaw image

Yield serves 4

Number Of Ingredients 19

8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages
A drizzle plus 1/4 cup olive or vegetable oil
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 of 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 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

Steps:

  • Place the sausages in a skillet 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.
  • Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.
  • While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.
  • Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.
  • 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.

BRAISED RED CABBAGE WITH SAUSAGE AND APPLES



Braised Red Cabbage With Sausage and Apples image

The cabbage picks up salty and sweet flavors from the sausage and apples. Serve with toasted sourdough bread. From Cooking Light.

Provided by barblue

Categories     Poultry

Time 40m

Yield 5 cups, 3 serving(s)

Number Of Ingredients 12

6 ounces Italian turkey sausage (about 2 links)
1 teaspoon vegetable oil
1 cup thinly sliced red onion
6 cups thinly sliced red cabbage (about 1 1/2 pounds)
1 1/2 cups finely chopped and peeled granny smith apples
2/3 cup apple juice
2 tablespoons dark brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 bay leaf

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.

Nutrition Facts : Calories 262.4, Fat 6.9, SaturatedFat 2.2, Cholesterol 30.1, Sodium 765.4, Carbohydrate 42.5, Fiber 5.8, Sugar 30.9, Protein 11.2

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