Bockwurst with Apple Cider, Sautéed Cabbage and Leeks with Brown Ale
(courtesy of Shea Evans, serves 2 large portions) 1 pound bockwurst sausages
1 tablespoon vegetable oil
2 leeks, trimmed, outer leaves removed, rinsed thoroughly, and thinly sliced crosswise
2 cups shredded red cabbage
1 medium apple, washed, cored, and sliced into thin, bite-sized pieces
2/3 cup apple cider
Salt and freshly ground pepper
Brown ale (such as Newcastle) Prepare the grill to medium-high heat. Put sausages over direct flame and grill until cooked through. Meanwhile, heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the leeks, cabbage, and apple slices and sauté until the colors begin to brighten and the vegetables and apples soften a little. Turn heat up to high and pour in apple cider. Cook over high heat, uncovered, until almost all of the liquid has evaporated, about 3 to 5 minutes. Season to taste with salt and pepper. Divide cabbage mixture among plates. Top with cooked sausages and serve with the brown ale.

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