Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes

Steps to make Knocks ‘n’ Brats & Red Cabbage & Roasted Potatoes

1. 1

   Heat oven

   Preheat the oven to 500 °F.

2. 2

   Lightly cook the potatoes

   15
   

   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.

3. 3

   Reduce heat and simmer

   5
   

   Reduce the heat to medium and simmer for 5 minutes. Remove from the heat and drain well.

4. 4

   Roast potato chunks

   40
   

   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.

5. 5

   Make the red cabbage

   20
   

   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.

6. 6

   Cook the sausages

   15
   

   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.

7. 7

   Crisp up the sausages

   7
   

   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.

8. 8

   Serve

   5
   

   Serve the sausages on top of a large dollop of red cabbage with the mustard, pickles and potatoes.