Recipe by Rachael Ray
- 4 russet potatoes (about 2 lbs. total)
- 3 tbsp. butter, melted
- White pepper
- 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
- 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
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.