Cabbage with hunting sausages stewed in beer
A German dish traditionally served as an appetizer with beer. Spicy, flavorful and delicious.
Composition:
- white cabbage - 400 gr.
- sauerkraut - 400 gr.
- onion - 1 pc.
- Hunting sausages - 200 gr.
- beer - 200 ml
- olive oil for frying
- black and allspice - a few peas
- ground paprika - 2 tsp.
- salt, pepper - to taste
- cumin
Preparation of cabbage with hunting sausages:
Squeeze the sauerkraut and braise it in a skillet with a little olive oil for about 25 minutes.
Allow the cabbage to drain and braise in a skillet with a little olive oil for about 25 minutes.
Meanwhile, peel the onions and slice into half rings. Cut the sausages into 2 or 3 pieces each.
Add the sausages to the sausage.
In a thick-bottomed saucepan, heat the olive oil and fry the onions and sausages for about 4-5 minutes.
Shred the white cabbage and add to the sausages. Add a few peas of allspice, black pepper, paprika and cumin to the cabbage.
Add a few peas of allspice, black pepper, paprika and cumin to the cabbage.
Mix everything thoroughly and pour in the beer.
Cover with a lid and braise for about 30 minutes. Then add the braised sauerkraut, salt, pepper, and cook for about 10 more minutes.
If desired, you can add about 2 tsp. sugar and 1 tsp. herb vinegar.
Mix everything thoroughly and braise without a lid, evaporating excess liquid.
Serve hot.
Enjoy!
