Ingredients
- 4 large Idaho potatoes, peeled and cut into bite-sized pieces
- Salt
- 2 pounds bockwurst or bratwurst (veal or veal and pork)
- Extra-virgin olive oil, for drizzling plus 2 tablespoons
- 1/2 head red cabbage, about 1 pound
- 2 carrots
- 2 to 3 ribs celery
- 1 medium-large red onion
- 1 Golden Delicious apple, peeled and quartered lengthwise, core trimmed away
- 1 bay leaf
- 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or, coarse salt and pepper
- 2 teaspoons caraway seed
- 4 slices center cut bacon
- 1 small yellow onion, chopped
- 1 (12-ounce) bottle hard apple cider
- 1/4 cup grainy Dijon mustard
- 1/2 cup white wine or white balsamic vinegar
- 2 rounded teaspoons sugar
- 1 cup chicken stock
- 1 generous handful flat-leaf parsley, chopped
- Freshly ground black pepper
- Hard cider, or white Belgian ale with orange wedge, for serving
Description
Food Network Invites You To Try This Braised Bockwurst And Warm Vegetable-Hard Cider 'Kraut With German Style Potatoes Recipe From Rachael Ray.
Food Network
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