I’ve been on a German kick lately. My grandfather was German and while he passed away before I was born, I always feel more connected to that part of my family when I cook German food. My husband, being an air force “brat”, was born in Germany and is part German as well. So recently when I bumped into some old friends of my parents, I jumped at the chance to have them over for a German dinner (since she is from Germany I thought she’d be a good judge of how my “German” cooking is).
She shared a fabulous recipe I’ll be sharing this week as well. This is one I made myself, and it got great reviews. I have to give credit to the Butcher Boys (our local butcher shop), who sell the most AMAZING sausages. German Garlic. Heaven. In a sausage casing. And I don’t like sausages! Especially hot dogs. Yech! But these? They changed my mind.
This is a super quick dish, and would be nice served with some crusty bread, maybe some potatoes too. And don’t forget some German mustard too. They real key is to simmer gently without breaking the sausage casing. So don’t overcook if you can help it.
Check back all week for more German recipes!
SAUSAGES AND RED CABBAGE
Recipe by My Stained Apron
1/2 head cabbage, shredded
1 white onion, sliced thin
German sausages (We love the German Garlic Sausages from Butcher Boys)
1/4 cup vinegar
1/2 cup apple juice
salt and pepper, to taste
Sear the cabbage and onion in a large skillet over medium high heat. Add sausages, vinegar, and apple juice.
Cover and turn down to a simmer. Simmer gently until sausages are warmed through.
Season with salt and pepper, serve warm.