Ingredients with Measurements:
- 4 Pottwurst sausages
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 Granny Smith apple, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Griddle or grill pan
Step-by-step instructions:
1. Preheat the griddle or grill pan over medium-high heat.
2. In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, sliced Granny Smith apple, chopped parsley, and chopped chives.
3. In a separate mixing bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper until well combined.
4. Pour the dressing over the cabbage and apple mixture and toss until everything is evenly coated.
5. Grill or griddle the Pottwurst sausages for 8-10 minutes, turning occasionally, until they are cooked through and browned on all sides.
6. Serve the Pottwurst sausages hot with the apple slaw on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Griddle or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Fat: 28g
- Carbohydrates: 27g
- Protein: 15g
Substitutions for ingredients:
- Pottwurst sausages: any type of sausage can be used
- Green cabbage: Napa cabbage or savoy cabbage can be used
- Red cabbage: purple kale or beet greens can be used
- Granny Smith apple: any tart apple can be used
- Apple cider vinegar: white wine vinegar or rice vinegar can be used
- Honey: maple syrup or agave nectar can be used
- Dijon mustard: whole grain mustard or spicy brown mustard can be used
- Olive oil: vegetable oil or canola oil can be used
Variations:
- Add sliced red onion or shredded carrots to the apple slaw for extra flavor and texture.
- Serve the Pottwurst sausages on a bun with the apple slaw on top for a sandwich.
- Make a vegetarian version of this recipe by substituting the Pottwurst sausages with grilled portobello mushrooms or tofu.
Tips and tricks:
- Make the apple slaw ahead of time and refrigerate until ready to serve.
- Use a mandoline or food processor to shred the cabbage and apple quickly and evenly.
- Brush the Pottwurst sausages with a little bit of olive oil before grilling to prevent sticking.
Storage instructions:
- Store any leftover apple slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Pottwurst sausages in the microwave or oven until heated through.
Presentation ideas:
- Serve the Pottwurst sausages and apple slaw on a large platter for a family-style meal.
- Arrange the apple slaw in a mound on each plate and place the grilled Pottwurst sausages on top.
Garnishes:
- Sprinkle some extra chopped parsley or chives on top of the apple slaw for a pop of color.
Pairings:
- Serve this dish with a cold beer or a glass of dry white wine.
Suggested side dishes:
- Roasted potatoes or sweet potato fries
- Grilled corn on the cob
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the apple slaw is too tart, add a little more honey to balance out the flavors.
- If the Pottwurst sausages are not browning evenly, adjust the heat on the griddle or grill pan.
Food safety advice:
- Make sure the Pottwurst sausages are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Pottwurst is a type of German sausage that is traditionally made with pork, beef, and spices.
Flavor profiles:
- The Pottwurst sausages are savory and slightly smoky, while the apple slaw is tangy and sweet.
Serving suggestions:
- Serve this dish as a main course for a casual dinner or backyard barbecue.
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Region: German