BRAISED BOCKWURST AND WARM VEGETABLE-HARD CIDER 'KRAUT WITH GERMAN STYLE POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 22
Steps:
- 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.
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Mansour Mir Hussaini
[email protected]I love the crispy potatoes in this dish. They're the perfect side to the bockwurst and kraut.
Ej Allsopp
[email protected]The kraut in this dish is so good. It's tangy and flavorful, and it pairs perfectly with the bockwurst.
Bazhdar Obed
[email protected]I've never had bockwurst before, but I'm glad I tried it in this recipe. It's so flavorful and juicy.
dra. jinnette paulino
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Fuji Nafiul
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it all up.
Wasim Khan
[email protected]This is a great recipe for a cold winter day. The bockwurst and potatoes are hearty and filling, and the kraut adds a nice tang.
Kristo
[email protected]I'm not a big fan of kraut, but I really enjoyed it in this dish. It was tangy and flavorful, but not overpowering.
Naresh Yadav
[email protected]This recipe is a great way to use up leftover bockwurst. It's also a great dish to make for a party or potluck.
Thusanth King
[email protected]I love the crispy potatoes in this dish. They're the perfect side to the bockwurst and kraut.
Victory Ifetoye
[email protected]The kraut in this dish is so good. It's tangy and flavorful, and it pairs perfectly with the bockwurst.
Shoaib Murshad
[email protected]I've never had bockwurst before, but I'm glad I tried it in this recipe. It's so flavorful and juicy.
Hrittik Das
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Md,jihad Forazi
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it all up.
Parosh Bhuiyan
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it!
Alisa Rai
[email protected]I love the combination of flavors in this dish. The bockwurst is savory, the kraut is tangy, and the potatoes are creamy.
yadav sachit
[email protected]This is a great recipe for a cold winter day. The bockwurst and potatoes are hearty and filling, and the kraut adds a nice tang.
Gulzar Brohi
[email protected]I've made this dish several times and it's always a crowd-pleaser. The bockwurst and kraut are so good together.
Alor Dishari
[email protected]This recipe was a hit! The bockwurst was perfectly cooked and the kraut was flavorful and tangy. The potatoes were crispy on the outside and fluffy on the inside.