Sausages With Warm Red Cabbage Beetroot Slaw Food

BRAISED WURST SAUSAGES WITH CABBAGE, RED ONION AND APPLE SLAW

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.

CABBAGE WITH SAUSAGE

Steps:

• Saute the sausage and onion in a skillet until sausage is cooked through.
• Chop the green tomatoes and about a hand full of the Cole slaw mix and add them to the skillet.
• Add the water, cover and turn down low just until the slaw becomes slightly limp. about 5 to 10 minutes. Depends on how you like your cabbage cooked.
• Serve hot.

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.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.