Spiced pork sausages in rolls with red cabbage

AT A GLANCE

  • Serves 8 people

"A take on street food in Germany - the bratwurst in a white bun with mustard," says Boetz. "Our breads come from the German master bakers at Neu's, a small bakery in Bondi Junction. It's the only bakery I know that has a complete focus on making traditional German recipes using local ingredients to create what are truly outstanding products. Neu's uses rye sourdough for a denser and more flavoursome bread, and bakes in deck ovens for a crust that isn't as sharp or harsh as wheat-flour sourdoughs. And their pretzels are exactly what you'd find hanging in a baker's window in Germany: soft, salty and full of flavour." Begin this recipe two days ahead to soak the sausage casing and to hang the sausages.

  • 12 German-style mini brioche buns (see note), split lengthways
  • To serve: German-style mustards
  •  
  • Spiced pork sausages
  • 2 tsp fennel seeds
  • 1 kg fatty minced pork
  • ½ tsp freshly grated nutmeg
  • 1.1 metres natural sausage casing (see note)
  •  
  • Sweet and sour red cabbage
  • 1 tart apple, such as Granny Smith, coarsely grated
  • 1 tbsp lemon juice
  • 500 gm red cabbage (about ¼ large), shredded on a mandolin
  • 2 tbsp white wine vinegar or cider vinegar
  • 1 tbsp white sugar
  • 1 tbsp vegetable oil
01   For spiced pork sausages, dry-roast fennel seeds until fragrant (1 minute), then finely grind in a spice grinder or with a mortar and pestle. Combine in a bowl with pork and nutmeg and season generously to taste (to check seasoning, fry a little mixture in oil, taste, then adjust as necessary). Force the mixture into sausage casing with a sausage machine (see note) or Kitchenaid attachment and tie casing in a knot at each end to secure (make sure the filling is not too firm). Tie the sausages off at 10cm intervals, twisting in opposite directions from the last, to form small sausages. Hang in the refrigerator for 24 hours.
02   Meanwhile, for sweet and sour red cabbage, mix apple and lemon juice in a bowl to combine well. Transfer to a saucepan with cabbage, vinegar, sugar, oil and 60ml water, season to taste and mix well. Cover with a tight-fitting lid and steam over very low heat until very tender (15-20 minutes). Serve hot or transfer to sterilised jars, seal, cool to room temperature and refrigerate. Sweet and sour red cabbage will keep refrigerated for a year.
03   Cook sausages in a frying pan over medium heat, turning occasionally, until they have a lovely golden-brown colour and are cooked through (4-5 minutes). Meanwhile, if you have made the cabbage in advance, warm in a small saucepan over medium-high heat.
04   To serve, spread brioche buns with mustard to taste, press a sausage into each, top with a little sweet and sour red cabbage, add an extra dollop of mustard and serve hot.
Note German-style brioche buns are available from select delicatessens and bakeries. Natural sausage casings are best ordered in advance from your butcher; soak them overnight in two changes of water and drain them well before using. Sausage machines are available from select kitchenware shops.

Topics:

CHEFS' RECIPES, PORK, APPETISER, SPRING, SAUSAGES, NUTMEG, CABBAGE, APPLES, DRINK SUGGESTION, GERMAN, FENNEL

Recipe:

MARTY BOETZ

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN , EMMA KNOWLES

Drinking Suggestion:

PALE, DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Nov 2013

Nov 2013

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