Knocks 'n' Brats & Red Cabbage & Potatoes Rösti

"In our neck of the woods, it’s Oktoberfest until it’s Halloween. Celebrate with one of my German faves: bratwurst." — Rachael Ray
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sicilian sweet savory bucatini with broccoli rabe

Recipe by Rachael Ray

  • 4Servings

Ingredients

Rösti

  • 4 russet potatoes (about 2 lbs. total)
  • Salt
  • 3 tbsp. butter, melted
  • White pepper

Red Cabbage

  • 1 lb. red cabbage, very thinly sliced (about 8 cups)
  • 1 red onion, quartered and thinly sliced
  • 1/2 cup unfiltered apple cider
  • 1/4 cup grainy Dijon mustard
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup red wine vinegar
  • 2 tbsp. canola or other neutral-flavored oil
  • 1 tbsp. Old Bay seasoning
  • 1 tsp. each caraway seeds and cumin seeds
  • 1 large bay leaf
  • Salt and pepper

Sausages

  • 4 fresh bratwurst or weisswurst
  • 4 large knockwurst
  • A drizzle of canola or other neutral-flavored oil, to crisp the sausage casings
  • Spicy mustard and pickles or cornichons, to serve

Preparation

1. Position a rack in the center of the oven; preheat to 500°.    

2. Peel the potatoes, quarter lengthwise, cut into 1-inch pieces and transfer to a large saucepan. Add cold water to cover, season with salt and bring to a boil over high heat. Reduce the heat to medium; cook the potatoes for 5 minutes. Drain (the potatoes will not be fully cooked), transfer to a rimmed baking sheet and toss with the melted butter. Roast until crispy on the outside and tender on the inside, 12 to 15 minutes; season with salt and white pepper. 

3. Place all the ingredients for the red cabbage in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until crisp-tender, about 20 minutes. Discard the bay leaf.    

4. In a large skillet, arrange the fresh sausages; add enough water just to cover. Simmer over medium-low heat until almost cooked through, about 10 minutes. Add the knockwurst; simmer until the fresh sausages are cooked through and the knockwurst is hot, 3 to 4 minutes.

5. Transfer to a plate, pour the water out of the skillet and add a drizzle of oil. Heat over medium-high, add the sausages and cook, turning occasionally, until browned and crisp, 2 to 3 minutes. Slice each sausage on a sharp angle into 3 or 4 pieces. 

6. Serve the sausages on a bed of cabbage with the mustard, pickles and potatoes alongside.