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.
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.
Heat the remaining oil and butter in the sauté pan. Add the onion and cook until soft.
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.
Add the apples, cider vinegar and beer. Bring back to a simmer.
Return the sausages to the pan.
Continue to cook until the sausages are completely cooked through.
Transfer to a bowl. Garnish with parsley or dill and serve.
4 servings