There are a variety of sausages you can use for this dish; we tried Knackwurst from Kleiber’s in Covent Garden market, as well as “Bob’s Original” from Chris’s Country Cuts. Both worked well.
Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Heat 1 tbsp. (15 ml) of the oil in a saute pan over medium-high heat. Brown the sausages on all sides. Remove to a plate.
2
Heat the remaining oil and butter in the sauté pan. Add the onion and cook until soft.
3
Reduce the heat to medium and add the caraway seed, garlic and cabbage. Cook, stirring occasionally until the cabbage is wilted. Season generously with salt and pepper.
4
Add the apples, cider vinegar and beer. Bring back to a simmer.
5
Return the sausages to the pan.
6
Continue to cook until the sausages are completely cooked through.
7
Transfer to a bowl. Garnish with parsley or dill and serve.
Heat 1 tbsp. (15 ml) of the oil in a saute pan over medium-high heat. Brown the sausages on all sides. Remove to a plate.
2
Heat the remaining oil and butter in the sauté pan. Add the onion and cook until soft.
3
Reduce the heat to medium and add the caraway seed, garlic and cabbage. Cook, stirring occasionally until the cabbage is wilted. Season generously with salt and pepper.
4
Add the apples, cider vinegar and beer. Bring back to a simmer.
5
Return the sausages to the pan.
6
Continue to cook until the sausages are completely cooked through.
7
Transfer to a bowl. Garnish with parsley or dill and serve.
