I make this Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes when I am craving a taste of my grandmother’s rustic home cooking. I love the earthy flavor of the red cabbage and it is really good when it’s combined with crisp roasted potatoes and juicy sausages.
Start by making the roasted potatoes. I usually give them a quick boil before crisping them up in a very hot oven. To cook the red cabbage, simply place all the ingredients in a large pot and bring them to a boil. While the red cabbage simmers, cook the sausages in a large skillet. Serve with mustard and pickles for a really rustic and tasty dish!
To make my Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes, you will need the following ingredients:
Preheat the oven to 500 °F.
Peel the potatoes and cut them into quarters lengthwise. Cut the quarters into 1-inch pieces and place them in a large saucepan. Cover with cold water and season with salt. Bring them to a boil over high heat.
Reduce the heat to medium and simmer for 5 minutes. Remove from the heat and drain well.
Place the drained potato chunks on a rimmed baking sheet. Toss with melted butter and place in the oven. Roast until the potatoes are crispy on the outside and tender on the inside. Season to taste with salt and white pepper.
Place the red cabbage, onion, apple cider, mustard, brown sugar, oil and seasonings in a large pot. Bring to a boil over high heat. Reduce the heat to medium-low. Cover the pot and continue to cook for about 20 minutes, stirring occasionally, until the cabbage is crisp-tender. Remove the bay leaf and discard.
Place the fresh sausages in a large skillet and add enough water to just cover them. Simmer the sausages over medium-low heat for about 10 minutes until almost cooked through. Add the knockwurst and simmer for 3-4 more minutes until the fresh sausages are cooked through and the knockwurst is hot.
Remove the sausages from the pan and drain the water out of the skillet. Add a dash of oil and heat it over medium-high. Return the sausages to the pan and cook them for 2-3 minutes, turning occasionally, until they are crisp and browned all over. Slice each sausage into 3 or 4 pieces on a sharp angle.
Serve the sausages on top of a large dollop of red cabbage with the mustard, pickles and potatoes.
My Knocks 'n' Brats & Red Cabbage & Roasted Potatoes recipe is a delicious winter warmer. Make it soon and make sure you tag #cookmerecipes in your insta pics.
WOW first recipe ive ever seen with white pepper in it very cool!
