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This meal screams spring. Sausages, apples and onions are simmered in beer (or chicken broth, if you prefer) and served with a cabbage dish that Rach calls a "triple mash up": a warm slaw served like an iceberg wedge salad (one of her favorite types) with a German potato salad-style dressing on it. Round out the feast with good rye or pumpernickel bread, butter and cornichons or gherkin pickles.
For more sausage recipes, check out Roast Broccolini or Broccoli Rabe with Sausages or Rachael's Roasted Sausages with Grapes.
Ingredients
For the Sausages with Apples and Onions:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 sweet onions or yellow onions, thinly sliced
- Salt and white pepper
- 1 bay leaf
- 1 teaspoon ground thyme
- 2 apples, golden, thinly sliced (to peel or not is up to the cook)
- ¼ teaspoon freshly grated nutmeg
- Juice of ½ lemon
- 12 sausages (bockwurst, bratwurst, smoked brats or chicken sausages)
- Non-aerosol cooking spray
- ½ cup lager beer (just 1 bottle, light color and flavor German beer) or chicken broth
- Mustards of choice
For the Cabbage Dressing:
- ¼ cup EVOO
- 2 strips meaty bacon, finely chopped, optional
- 1 large shallot, finely chopped
- 2 cloves garlic, chopped
- ¼ cup cider vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons grainy Dijon or other mustard of choice
For the Cabbage:
- 1 white cabbage, quartered, or 2 Arrowhead cabbages, quartered and trimmed of outside leaves
- Non-aerosol cooking spray
- Salt and pepper
- 1 teaspoon caraway seeds
- 1 teaspoon ground cumin or cumin seeds
- 1 teaspoon paprika
- ½ cup chopped flat-leaf parsley
Yield
Serves: 4
Preparation
For the sausages with apples and onions, sauté the onions in olive oil and butter over medium heat. Season with salt, pepper, bay and thyme and let soften 7 to 8 minutes. Add the apples, nutmeg and lemon and cook until apples are tender-crisp and onions are light golden, another 8 minutes.
In a cast-iron skillet, add sausages and pierce casings in a few places with a fork. Add about ⅛ inch of water to pan and cook away liquid at rolling simmer over medium-high heat. Spray with a bit of oil when liquid evaporates and crisp and brown the casings. Add the onions and apples and beer or stock to lift drippings. Serve with mustards and Charred, Spiced Cabbage Wedges (below).
For the cabbage dressing, heat oil in pot over medium and render bacon (if using). Add the shallots and garlic and let soften a few minutes. Remove from heat and whisk in vinegar, brown sugar and mustard.
For the cabbage, preheat a cast-iron skillet over medium-high heat, spray the cabbage with the oil and char a few minutes on each side of the wedges. Season with salt, pepper, carraway, cumin and paprika. Spoon the dressing over the wedges and top with parsley to serve.