BEER-BRAISED SAUSAGES WITH CABBAGE AND POTATOES
Serves: 4
■ 2 tbsp (30 mL) olive oil
■ 1 lb (454 g) sausages such as bratwurst or Italian
1 medium red onion, sliced
■ 1/2 medium head green cabbage, sliced Kosher or coarse salt
■ Freshly ground pepper
■ 8 oz (250 g/4 medium) new potatoes, halved, or 2 cups (500 mL) of peeled baking potatoes in chunks
■ 1 bottle or can (12 oz/341 mL) beer, dark preferred
■ 2 tbsp (30 mL) Worcestershire sauce
■ 1 tbsp (15 mL) Dijon mustard
■ 1 1/2 tsp (7.5 mL) caraway seeds
■ 2 tbsp (30 mL) chopped fresh dill
1. In a medium Dutch oven or heavy casserole with lid, heat oil over medium-high heat until hot and shimmering. Brown sausages, turning once, about five minutes. Transfer to a plate.
2. Using the same pot and drippings (or replace sausage drippings with more olive oil) over medium-high heat, stir in onion and cabbage. Season to taste with salt and pepper and cook, stirring occasionally, until onions are golden, about six minutes.
3. Transfer sausages and drippings from the plate back to the pot and add potatoes. Pour in the beer and Worcestershire sauce, stir in the mustard and caraway seeds, and bring mixture to a boil.
4. Reduce heat to low so mixture simmers and cook, covered, until cabbage and potatoes are tender, about 20 minutes. 5. Uncover pot and simmer until liquid is almost evaporated, 5-7 minutes. Season to taste with salt and pepper. Serve vegetables on a heated platter, topped with sausages and sprinkled with dill.