Knockwurst With Braised Cabbage And Apples Recipes

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BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION AND APPLE SLAW



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

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 19

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

Steps:

  • 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.

BRATWURST - BRAISED WITH APPLES, CABBAGE AND CARROTS



Bratwurst - Braised with Apples, Cabbage and Carrots image

This is a great recipe for bratwurst lovers. I found this recipe off of " Recipes From a German Grandma" web site.

Provided by STK FD WIFE

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

1 package bratwurst
1 cup chopped onion
1 cup chopped carrot
1 cup chopped apple
1/2 cabbage, sliced into wedges
1 bottle dark beer
beef bouillon or salt and pepper

Steps:

  • Brown the sausages- Start with 2 c. water and simmer the sausages in a skillet until water evaporates and sausage is browned on both sides.
  • Add the onions and cook until tender and browned.
  • Add apples and cook until soft.
  • Add carrots and cabbage, and beer.
  • Add the beef bouillon or some salt and pepper.
  • Cover and simmer for 1 hour or until the cabbage is tender.
  • Serve with a nice crusty bread, so that you can soak up the juice.

Nutrition Facts : Calories 109.8, Fat 0.3, SaturatedFat 0.1, Sodium 44.5, Carbohydrate 20.5, Fiber 4.7, Sugar 10.3, Protein 2.8

KNOCKWURST WITH BRAISED CABBAGE AND APPLES



Knockwurst with Braised Cabbage and Apples image

Yield serves 6

Number Of Ingredients 11

4 tablespoons unsalted butter
2 medium onions, thinly sliced
3 pounds green cabbage (about 1 head), cored and thinly sliced
1 large, tart green apple, such as Granny Smith, peeled, cored, and chopped
1 cup apple cider
1/3 cup cider vinegar
2 tablespoons packed light-brown sugar
1 tablespoon coarse salt
1 teaspoon freshly ground pepper
9 knockwurst (about 2 pounds)
Whole-grain mustard, for serving

Steps:

  • Melt the butter in a large, heavy-bottomed pot over medium-low heat. Add the onions; cook, stirring occasionally, until very soft and golden brown, about 18 minutes.
  • Stir in the cabbage, apple, cider, vinegar, sugar, salt, and pepper. Cover; cook, stirring occasionally, until the cabbage is very soft, about 1 hour.
  • Tuck the sausages into the cabbage; cover the pot. Cook until heated through, about 20 minutes. Serve with mustard.

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