Ingredients
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1 packet German Sausages
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1 Baguetteor rolls
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1/2 Red Cabbagethinly sliced
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1 Red Onionhalved and thinly sliced
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1 Applecored, quartered and thinly sliced
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1 tbsp Red Wine Vinegar
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1 tbsp Olive Oil
Directions
It’s Germany so it has to be Wurst and Sauerkraut. I spent the first 18 months of my life in Germany and my Mum bought back a few recipes which are now staples in our family.
I am a big fan of jacket potatoes, sausages and red cabbage sauerkraut in the winter months, so we decided to adapt it for the summer months. We went all BBQ and served our sausages in rolls with the sauerkraut pilled on top and a chilled beer.
In fact we had a small beer tasting as the toddlers decided to misbehave in the drinks section of the supermarket (why do they always do that?), so I ended up grabbing one bottle of each German beer I could find and exiting before there was an almighty crash!
Prost!
Steps
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1
Done
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To make the sauerkraut, heat 1 tbsp. of olive oil in a large pan over a medium heat. Add the onion and cook until translucent. Stir in the red cabbage and apple and cook for 5 minutes. Add the red wine vinegar and simmer for 20 minutes, until it has reduced and is tender. |
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2
Done
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Cook the sausages according the packet instructions. We found Bavarian Frankfurters, we hoped for Bratwurst, but no luck. |
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3
Done
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Slice the rolls lengthways and place one of the sausages in it, some mustard and sauerkraut. Garnish with mustard if you fancy it and serve with chips |
