Knackwurst with Sweet and Sour Cabbage
I have no idea where my mom got this recipe originally, or what made me try it for the first time, but it is a really different dinner idea. And isn't there something about having cabbage around St. Patty's Day?? Anyway...just made this for my friends and they said it was SO GOOD. It was one of their favorite things I've ever cooked for them! Imagine!
INGREDIENTS:
Butter or margarine
1 large red apple, cut into bite-sized chunks
1/4 tsp cinnamon
Brown sugar (2tsp then 3 TBS)
2 pound bag shredded cabbage (or coleslaw)
1/3 cup red wine vinegar
1 tsp salt
1/4 tsp pepper
1 16-ounce package knackwurst
2 tablespoons maple syrup
DIRECTIONS:
1. In dutch oven over medium-low heat, melt 2 tablespoons butter or margarine; add apple chunks, cinnamon, and 2 teaspoons of brown sugar; cook until apple is tender, stirring occasionally. Remove apple mixture to small bowl; set aside.
2. In same skillet over medium heat, melt 2 more tablespoons butter or margarine; add sliced cabbage, vinegar, salt, pepper, and 3 tablespoons brown sugar; cook, stirring frequently, just until cabbage is tender-crisp. Add apple mixture; mix well; heat through.
3. Meanwhile, preheat broiler. With sharp knife, cut a few diagonal slashes on each knackwurst; place on rack in broiling pan. Broil knackwurst 7 to 8 minutes; brush with half of maple syrup. Turn knackwurst; broil 7 to 8 minutes longer; brush with remaining syrup.
I kept cabbage mixture warm in the oven below the broiling sausage then put the sausage on top of the cabbage once it was cooked.
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