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Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes (Rachael Ray) Recipe

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Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes (Rachael Ray)
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Ingredients
22
Count
Nutrition
936
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
  2. Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil. Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates. Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown. Remove from the heat and set aside.
  3. While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut. Shred the cabbage very thinly with your knife and reserve. Place the shredder blade in your food processor. Peel the carrots and trim the root end. Trim the celery, and peel and quarter the red onion lengthwise. Peel the apple and quarter lengthwise then cut away the core as you did the cabbage. Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
  4. In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add cabbage and vegetable mixture and toss to combine. Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds. Saute 7 to 8 minutes, tossing frequently.
  5. While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat. Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
  6. Add hard cider to cabbage mixture and reduce for 30 seconds. Stir in the mustard and turn off the heat. Discard the bay leaf.
  7. When potatoes are cooked, drain and add to bacon and onion. Douse the pan with vinegar and sprinkle with sugar. Pour stock evenly over pan, add the parsley and some pepper and turn off the heat. Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
  8. Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
  9. Serve with hard cider or white Belgian ale with orange wedge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 936.39 Kcal (3920 kJ)
Calories from fat 648.36 Kcal
% Daily Value*
Total Fat 72.04g 111%
Cholesterol 212.68mg 71%
Sodium 2217.69mg 92%
Potassium 1197.75mg 25%
Total Carbs 32.26g 11%
Sugars 15.94g 64%
Dietary Fiber 7.6g 30%
Protein 35.65g 71%
Vitamin C 75.8mg 126%
Vitamin A 0.3mg 10%
Iron 3.6mg 20%
Calcium 179.1mg 18%
Amount Per 100 g
Calories 162.06 Kcal (679 kJ)
Calories from fat 112.21 Kcal
% Daily Value*
Total Fat 12.47g 111%
Cholesterol 36.81mg 71%
Sodium 383.8mg 92%
Potassium 207.29mg 25%
Total Carbs 5.58g 11%
Sugars 2.76g 64%
Dietary Fiber 1.32g 30%
Protein 6.17g 71%
Vitamin C 13.1mg 126%
Vitamin A 0.1mg 10%
Iron 0.6mg 20%
Calcium 31mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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