Best Knockwurst With Braised Cabbage And Apples Recipes

OKTOBERFEST KNOCKWURST

Steps:

• Layer in either a Dutch oven for stove top cooking, or in a crockpot.
• Begin with potatoes, then sauerkraut, then a sprinkling of caraway seeds and half the brown sugar, then the apples, then the knockwurst, then the chicken broth, then the rest of the brown sugar.
• Cover and cook on low for stove top, for 2 hours.
• If using the crockpot, cover and cook on LOW for 7 hours.

PORK SAUSAGE WITH BRAISED PURPLE CABBAGE AND APPLE CHUTNEY

Steps:

• Make the pork sausage:
• At least 30 minutes before grinding the meat, chill all of your tools, including the bowl of the stand mixer, in the freezer.
• In a large bowl combine the pork butt, bacon, fatback, brown sugar, salt, pepper, paprika, coriander, garlic and onion powders, and Worcestershire sauce and stir well to combine.
• Using your meat grinder, grind the meat mixture through the medium die into the chilled bowl of the stand mixer. Cover the meat mixture and refrigerate until ready to use. Stuff the meat mixture into the sausage casings, and for best results, chill in the refrigerator overnight.
• Make the purple cabbage:
• In a medium saucepan over moderate heat, warm the olive oil. Add the red onion and garlic and sauté, stirring occasionally, until translucent. Add the cabbage, vinegar, and chicken stock and cook, stirring occasionally, until the cabbage is tender. Season with salt and pepper and keep warm.
• Make the apple chutney:
• In a small saucepan over moderate heat, combine the apples, onion, brown sugar, vinegar, and water and cook, stirring occasionally, until the mixture is jammy and slightly reduced. Season with salt and pepper and keep warm.
• Cook the sausage:
• Using a toothpick, prick each sausage a few times. In a heavy, large skillet over moderate heat, warm the olive oil and butter until hot but not smoking. Add the sausage and cook, turning over a couple times, until golden brown on both sides, 8 to 10 minutes total. Transfer the sausage to a cutting board and cut into smaller pieces for serving.
• To serve:
• Divide the cabbage among 4 plates then top with sausage and apple chutney.

BRAISED RED CABBAGE WITH CARAMELIZED APPLES

Steps:

• Melt butter in a medium stockpot or Dutch-oven (at least 11 inches in diameter) over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
• Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate.
• Transfer cabbage and apples to a bowl and serve immediately.

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.

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.