Ale-Braised Sausages and Red Cabbage
Any sausage can be used for this recipe. Kielbasa is already cooked, so only brief warming would be needed. If using it, cut into 2-inch pieces, cook over medium heat until browned and heated through, then add it to the cabbage during the last 10 minutes of cooking.
- 2 Tbs. olive oil
- 4 large or 8 small German sausages, about 1 lb. total
- 1 yellow onion, thinly sliced
- 2 tsp. caraway seeds
- 1/2 small head red cabbage, cored and shredded
- 1 cup amber ale
- 2 Tbs. malt vinegar
- 2 Tbs. chopped fresh dill (optional)
Brown the sausages and onion
In a large fry pan over medium-high heat, warm the olive oil. Add the sausages and brown, turning once or twice, until lightly charred, about 5 minutes. Transfer the sausages to a plate.
Add the onion to the pan, reduce the heat to medium and sauté until softened and lightly browned, 5 to 6 minutes. Stir in the caraway seeds and then the cabbage. Return the sausages and any juices from the plate to the pan.
Braise the sausages and cabbage
Stir in the ale and vinegar and bring to a simmer. Cover, reduce the heat to medium-low and simmer until the cabbage is tender, about 20 minutes. Stir in the dill. Divide the cabbage and sausages among individual plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers,