Braised Munich Sausages with Potatoes in German Style

Ingredients

• Potato 4 pieces
• Salt to taste
• Vienna Sausage 30 oz
• Olive Oil 3 spoons
• Carrot 2 pieces
• Red Currant 10 oz
• Celery salt 3 pieces
• Spanish onions 1 head
• Apple 1 piece
• Bay leaf 1 piece
• Grill Meat Spice Blend 1 tablespoon
• Bacon 4 pieces
• Ground Cumin 2 spoons
• Spanish onions 1 head
• Cider 15 fl oz
• Dijon Mustard 0 fl oz
• Sugar 2 spoons
• White Balsamic Cream 5 fl oz
• Chopped Sage Leaves 0 oz
• Chicken Broth 10 fl oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the sausages in the skillet, add about a quarter cup of water, and drizzle with oil. Bring the water to a boil, then reduce the heat and cook the sausages until the water has completely evaporated. During this time, they should acquire a light golden hue. Remove the skillet from the heat and set aside.

Step 2

While the sausages are cooking, peel the potatoes, cut them into small cubes, place them in a small pot, and cover with water. Lightly salt and bring to a boil over medium heat until fully cooked. Finely shred the cabbage.

Step 3

Peel the carrot, red onion, and apple. Cut them into small pieces and place them in the bowl of a food processor. Pulse the vegetables along with the apple, being careful not to turn the mixture into a puree.

Step 4

In a large skillet, heat two tablespoons of olive oil over low heat. Add the cabbage and vegetable mix, stir, and season with bay leaf, cumin, salt, and pepper. Simmer for seven to eight minutes, stirring occasionally.

Step 5

Pour the cider into the cabbage, simmer for another thirty seconds, stir in the mustard, and turn off the heat. Remove the bay leaf. Cover the cooked cabbage and set it aside for a while. Then, chop the onion and bacon.

Step 6

Heat a shallow skillet over medium heat and first sauté the bacon for two to three minutes, then add the onion and continue to cook everything together for another five minutes.

Step 7

Drain the cooked potatoes in a colander, dry them, and return them to the pot. Mix in the bacon and onions. Add vinegar and sprinkle with sugar. Pour in the broth and add a little black pepper. Turn off the heat. Stir the potatoes to combine all the flavors.

Step 8

Before serving, lightly warm the Munich sausages. On the serving plates, place the stewed cabbage, then add two or four sausages on top of the cabbage, followed by the potatoes with bacon and onions.