‘tis the season for fancy eating so why not give yourself a break and make this simple, humble, German inspired sausage and kraut dish!
As you know, eating local is very important to me. One of my favourite vegetables to have on hand in the fridge is the humble cabbage. You can cut off wedges at a time and make a fresh salad, or you can take a red cabbage and make this tender, warm sweet and sour cabbage! This pairs perfectly with chicken sausages poached in hoppy beer. Don’t forget the kombucha (or, ok.. maybe more beer) on the side! And you can’t have sausages without German style mustard!
The great thing about poaching your sausages before eating them is that you can actually use this method to ‘pre-cook’ the sausages and then refrigerate them at this stage for later. When you’re about to eat, simply sear them on both sides until they’re warmed through and you have a quick dinner.
Beer Poached Sausages & Sweet and Sour Cabbage
serves 4, gluten-free if you use gluten free beer
sausages
4 Ferme Reveuse chicken sausages (I like fine herb)
1 large can pale ale
1 tsp chicken fat or olive oil for searing
cabbage
2 tbsp chicken fat or olive oil
1 medium onion, peeled and sliced thin
1/2 large red cabbage, cored and chopped into 1” squares, about 4-6 cups
3/4 tsp salt
1/3 cup apple cider
1/4 cup balsamic vinegar
1/4 cup dill, chopped
To poach sausages, place chicken in a pan that fits them snugly, you want the beer to reach the top of the sausages when you pour the beer in. Pour the beer into the pot. Bring up to a simmer, cover with a lid and poach for 15-20 min or until the internal temperature of the sausages reaches 165F. Remove from the beer with a slotted spoon and set aside.
Meanwhile heat the 2 tbsp of the chicken fat for the cabbage in a large sautee pan over medium heat. Add onion and sautee for 5 minutes or until softened. Add in cabbage and salt and sautee for another 5 minutes. Pour in apple cider and balsamic vinegar and cook off until the cabbage becomes tender, another 5-10 minutes. Do not cover or overcook. Cabbage can take on a bitterness if cooked too long. Taste as you go!
After you’ve poured in the apple cider and balsamic, heat another skillet over medium high heat and add the 1 tsp chicken fat to the pan. Dry off the sausages with a paper towel and sear in the skillet on both sides until golden, about 2 min per side.
Top cabbage with dill and serve alongside the seared sausages.
