Fresh Sausage in Apple and Malt Beer Sauce with Potatoes and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large sausages, fresh coarse ones
- 2 apples (Boskoop), possibly one more for the red cabbage
- 0.5 liter ½ malt beer
- 1 kg potatoes, floury, medium-sized
- 1 glass red cabbage
- 1 package sauce powder (delicacy sauce for frying)
- oil
- salt and pepper
- Paprika powder
- 1 bay leaf
- some juniper berries
Print Recipe
Pin Recipe Instructions
- Wash, peel and quarter the potatoes, place in a little cold, salted water and bring to the boil.
- Heat the red cabbage from the glass, add a bay leaf and two to three juniper berries. Depending on your taste, you can roughly grate a peeled apple into it.
- Fry the sausages in oil until they are brown, just before the end of the roasting time, season with a little salt and pepper and dust with a little paprika. Keep warm.
- Roughly grate the peeled apples and fry them in the frying fat of the sausages, turning them. Pour in the malt beer and bring to the boil. Transfer to a saucepan and puree with a hand blender. Bring to the boil again and add enough sauce powder to achieve the desired consistency of the sauce. Season with salt and pepper and keep warm.
- Drain the cooked potatoes and arrange on plates with the sausages, red cabbage and sauce.
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