Weisswurst with beer-braised onion and soused cabbage

Gourmet~Traveller

Cuisine: German

Serves: 4

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Weisswurst with beer-braised onion and soused cabbage

By Adelaide Lucas

Ingredients

4 weisswurst sausages (see note)
4 soft long rolls, split lengthways
To serve: German-style mustard

1 tbsp olive oil
3 onions, thinly sliced into rings
250 ml wheat beer
2 tbsp brown sugar

200 gm Savoy cabbage, finely shredded
60 ml (¼ cup) white wine vinegar
40 gm (¼ cup) currants
1 tbsp white sugar
¼ tsp ground mixed spice

Preparation method

Serves 4

Prep 10 mins, cook 15 mins (plus pickling)

Wine is fine but sometimes beer is better – for example, when it comes to pairing with a deluxe take on the hotdog.

For beer-braised onions, heat olive oil in a large frying pan over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent (7-10 minutes). Add beer and sugar, stirring until liquid has evaporated (2-3 minutes). Keep hot.

For soused cabbage, place cabbage in a non-reactive bowl and set aside. Bring vinegar, currants, sugar and mixed spice to the boil in a saucepan over medium heat, stirring to dissolve sugar (3-5 minutes). Pour over cabbage, stir to combine, season generously to taste and set aside until pickled (3-5 minutes). Pour off and discard excess liquid before serving.

Meanwhile, heat a char-grill on high heat. Add sausages and cook, turning occasionally, until cooked through (5-7 minutes). Divide sausages, beer-braised onions and soused cabbage among rolls and serve with mustard.

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