Braised Wurst Sausages With Cabbage Red Onion Apple Slaw Food

SAUSAGES WITH APPLES AND ONIONS

Steps:

• Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
• Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
• Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
• Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
• Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
• To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

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

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.

KNOCKWURST WITH BRAISED CABBAGE AND APPLES

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.

BRAISED RED CABBAGE WITH SAUSAGE AND APPLES

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.

BRAISED RED CABBAGE, APPLES, AND BRATS

Steps:

• Melt the bacon fat in a large skillet over medium heat. Add the sugar and cook, stirring often, until sugar browns (about 4 minutes).
• Reduce the heat to medium low, add the onion, and saute it until golden.
• Add cabbage, apples, vinegar and caraway seeds. Stir to blend.
• Place sausage links and potatoes on top of cabbage mixture.
• Season with salt and pepper, then pour beer all over.
• Bring to a boil over medium high heat, then reduce to a simmer. Cover and simmer for 45 minutes.
• Taste to adjust seasonings.

BRAISED RED CABBAGE WITH APPLE AND ONION

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.