German > Sausage > Westfälische Rinderwurst Gerichte

Westfälische Rinderwurst and Red Cabbage Recipe

Ingredients with Measurements:
- 4 Westfälische Rinderwurst sausages
- 1 small head of red cabbage, thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 cup beef broth
- Salt and pepper to taste

Special Equipment Needed:
- Large skillet or Dutch oven
- Tongs

Step-by-Step Instructions:

1. Heat the olive oil and butter in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the sliced red cabbage and stir to combine with the onion and garlic.
4. Pour in the apple cider vinegar, brown sugar, and beef broth, and stir to combine.
5. Season with salt and pepper to taste.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet or Dutch oven.
7. Cook for 30-40 minutes, stirring occasionally, until the cabbage is tender and the liquid has reduced and thickened.
8. While the cabbage is cooking, heat a separate skillet over medium-high heat.
9. Add the Westfälische Rinderwurst sausages and cook for 10-12 minutes, turning occasionally with tongs, until browned and cooked through.
10. Serve the cooked sausages with the red cabbage on the side.

Preparation time: 15 minutes
Cooking time: 40 minutes
Skillet or Dutch oven: Medium heat
Sausages: Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 30g
Protein: 18g
Sodium: 800mg

Substitutions for ingredients:
- Westfälische Rinderwurst sausages can be substituted with any type of beef sausage.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Beef broth can be substituted with chicken broth or vegetable broth.

- Add sliced apples to the red cabbage mixture for a sweet and savory twist.
- Use a slow cooker to cook the red cabbage for a hands-off approach.
- Serve the sausages on a bed of mashed potatoes for a heartier meal.

Tips and Tricks:
- Be sure to slice the red cabbage thinly to ensure even cooking.
- Stir the red cabbage occasionally while cooking to prevent sticking and burning.
- Use tongs to turn the sausages while cooking to prevent piercing the skin and losing juices.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the red cabbage and sausages in a skillet over medium heat until heated through.

Presentation Ideas:
Serve the sausages and red cabbage on a large platter for a family-style meal.

Garnish with chopped fresh parsley or chives for a pop of color.

Serve with a crisp green salad and crusty bread for a complete meal.

Suggested Side Dishes:
Mashed potatoes, roasted root vegetables, or buttered noodles.

Troubleshooting Advice:
If the red cabbage is too dry, add a splash of beef broth or water to the skillet or Dutch oven.

Food Safety Advice:
Be sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.

Food History:
Westfälische Rinderwurst is a type of beef sausage that originated in the Westphalia region of Germany.

Flavor Profiles:
The red cabbage is sweet and tangy, while the Westfälische Rinderwurst sausages are savory and slightly smoky.

Serving Suggestions:
Serve the Westfälische Rinderwurst and red cabbage with a cold German beer or a glass of red wine.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: German

Taste: Savory, Tangy, Smoky, Sweet