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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