German > Sausage

Boiled Weisswurst with Sweet and Sour Red Cabbage Recipe

Ingredients with Measurements:
- 4 Weisswurst sausages
- 1 head of red cabbage, thinly sliced
- 1 large onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Special equipment needed:
- Large pot for boiling the sausages
- Large skillet for cooking the cabbage

Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil.
2. Add the Weisswurst sausages to the pot and let them boil for 10-12 minutes until they are fully cooked.
3. While the sausages are boiling, heat the olive oil in a large skillet over medium heat.
4. Add the sliced onions to the skillet and cook for 5-7 minutes until they are softened and lightly browned.
5. Add the sliced red cabbage to the skillet and stir to combine with the onions.
6. In a small bowl, whisk together the apple cider vinegar, brown sugar, water, salt, and black pepper.
7. Pour the vinegar mixture over the cabbage and onions in the skillet.
8. Stir to combine and bring the mixture to a simmer.
9. Cover the skillet and let the cabbage cook for 15-20 minutes until it is tender and the liquid has mostly evaporated.
10. Remove the sausages from the pot and serve them hot with the sweet and sour red cabbage.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Boiling temperature for sausages: 212°F (100°C)
- Cooking temperature for cabbage: Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 480
- Fat: 30g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 6g

Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- White sugar can be used instead of brown sugar.
- Green cabbage can be used instead of red cabbage.

Variations:
- Add sliced apples to the cabbage mixture for a sweeter flavor.
- Use bratwurst or other types of sausages instead of Weisswurst.
- Add caraway seeds or juniper berries to the cabbage mixture for a more traditional German flavor.

Tips and tricks:
- Be sure to prick the sausages with a fork before boiling them to prevent them from bursting.
- Use a mandoline or food processor to thinly slice the cabbage and onions for easier and more uniform cooking.

Storage instructions:
- Store any leftover sausages and cabbage in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the sausages and cabbage separately in the microwave or on the stove until heated through.

Presentation ideas:
- Serve the sausages and cabbage on a large platter for a family-style meal.
- Garnish with fresh parsley or chopped chives for a pop of color.

Garnishes:
- Fresh parsley or chopped chives

Pairings:
- Serve with a side of boiled potatoes or potato salad for a classic German meal.
- Pair with a cold beer or a glass of Riesling.

Suggested side dishes:
- Boiled potatoes or potato salad
- Spaetzle
- Pretzels

Troubleshooting advice:
- If the cabbage is too sour, add a pinch of sugar to balance the flavors.
- If the sausages burst while boiling, reduce the heat to a gentle simmer and prick them with a fork before continuing to cook.

Food safety advice:
- Be sure to cook the sausages to an internal temperature of 160°F (71°C) to ensure they are fully cooked and safe to eat.

Food history:
- Weisswurst is a traditional Bavarian sausage made from veal and pork. It is typically served for breakfast or brunch with sweet mustard and a pretzel.

Flavor profiles:
- The Weisswurst has a mild and slightly sweet flavor, while the sweet and sour red cabbage is tangy and slightly sweet.

Serving suggestions:
- Serve the boiled Weisswurst with sweet and sour red cabbage for a hearty and comforting meal.

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Region: German

Taste: Savory, Tangy, Sweet, Sour, Spicy