Braised Munich Sausages with Potatoes, German Style
6 servings
70 minutes
True white Munich sausages are three-quarters veal. If done properly, they are pounded while still fresh, almost to the point of foam, then mixed with parsley, lemon zest, egg white, and white pepper. In good weather, these sausages are best grilled outdoors on an open grill for extra flavor.
1
Place the sausages in the pan, add about a quarter cup of water, and drizzle with oil. Bring the water to a boil, reduce the heat, and cook the sausages until the water completely evaporates. During this time, they should acquire a light golden hue. Remove the pan from the heat and set aside.
- Munich sausages: 900 g
- Olive oil: 3 tablespoons
2
While the sausages are being prepared, peel the potatoes, cut them into small cubes, place them in a small pot, and cover with water. Slightly salt and cook over medium heat until fully cooked. Shred the cabbage finely.
- Potato: 4 pieces
- Salt: to taste
- Red cabbage: 250 g
3
Peel the carrot, red onion, and apple. Cut them into small pieces and place them in a food processor bowl. Chop the vegetables with the apple in pulse mode, without turning the mixture into a puree.
- Carrot: 2 pieces
- Red onion: 1 head
- Apple: 1 piece
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.
- Olive oil: 3 tablespoons
- Red cabbage: 250 g
- Carrot: 2 pieces
- Bay leaf: 1 piece
- Ground cumin: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Pour cider into the cabbage, simmer for another thirty seconds, stir in mustard, and turn off the heat. Remove the bay leaf. Cover the cooked cabbage and set aside for a while. Then chop the onion and bacon.
- Cider: 400 ml
- Dijon mustard: 50 ml
6
Heat a shallow pan over medium heat and first fry the bacon for two to three minutes, then add the onion and fry everything together for another five minutes.
- Bacon: 4 pieces
- Yellow onion: 1 head
7
Drain the cooked potatoes, dry them, and return to the pot, mixing with bacon and onion. Add vinegar and sprinkle with sugar. Pour in the broth and add a bit of black pepper. Turn off the heat. Stir the potatoes to combine all the flavors.
- Potato: 4 pieces
- Bacon: 4 pieces
- Yellow onion: 1 head
- White balsamic vinegar: 100 ml
- Sugar: 2 teaspoons
- Chicken broth: 250 ml
- Ground black pepper: to taste
8
Before serving, slightly warm the Munich sausages. On serving plates, place the stewed cabbage, then add two or four sausages on top, followed by potatoes with bacon and onions.