Perfect match: weisswurst with beer-braised onion and soused cabbage

AT A GLANCE

  • Serves 4 people

  • 4 weisswurst sausages (see note)
  • 4 soft long rolls, split lengthways
  • To serve: German-style mustard
  •  
  • Beer-braised onions
  • 1 tbsp olive oil
  • 3 onions, thinly sliced into rings
  • 250 ml wheat beer
  • 2 tbsp brown sugar
  •  
  • Soused cabbage
  • 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
01   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.
02   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.
03   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.

Note Weisswurst is a Bavarian veal and pork sausage, available from select butchers and delicatessens.

Topics:

DRINK SUGGESTION, ONIONS, MAIN, SUMMER, GERMAN, BEER, SAUSAGES, CABBAGE

Recipe:

ADELAIDE LUCAS

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN AND ADELAIDE LUCAS

FEATURED IN

Feb 2009

Feb 2009

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