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Preparation time
15 minutes
Total time:
55 minutes
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Ingredients
Assembly
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4 fresh sausages
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4 sausage buns
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To taste, dill pickles, for serving
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To taste, grilled sweet peppers, for serving
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To taste, Cubanelle peppers, for serving
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To taste, mustard, for serving
Super fast sauerkraut
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45 mL (3 tbsp.) olive oil
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1 large onion, sliced or chopped
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1 garlic clove, chopped
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1 small Savoy cabbage or half of a large one, core removed, cut into strips
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5 mL (1 tsp.) caraway seeds
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1 bay leaf
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To taste, salt and freshly ground pepper
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1 apple, diced
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15 mL (1 tbsp.) whole grain mustard
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15 mL (1 tbsp.) honey
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125 mL (½ cup) beer
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125 mL (½ cup) chicken broth
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15 mL (1 tbsp.) cider vinegar
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Directions
Super fast sauerkraut
- Heat oil in a large skillet over medium heat and fry onion and garlic about 5 minutes, stirring occasionally.
- Add the cabbage, caraway seeds, bay leaf, salt, and pepper.
- Cook, stirring occasionally, until cabbage has softened, about 5 minutes.
- Add apple and cook 1 or 2 minutes. Add whole grain mustard, honey, beer, broth, and cider vinegar. Continue cooking, stirring occasionally, until all liquid has evaporated, about 10 to 15 minutes.
- Taste and adjust seasoning, as needed.
Assembly
- Preheat barbecue to high.
- Reduce heat to medium. Grill sausages, turning occasionally, until golden brown on all sides and cooked through, about 15 minutes.
- Place sausages in buns. Top with sauerkraut.
- Garnish with dill pickle, grilled peppers, hot peppers, and mustard of your choice.
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