Sausages for beer
Description
Sausages are served with beer in many countries. Depending on the quantity and method of preparation, sausages can be either a snack or appetizer, or a full hot dish. I suggest preparing a German-style serving of sausages — with stewed cabbage and potatoes
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Start preparing the dish by stewing the cabbage, as this will take some time. Heat oil in a skillet and sauté chopped onion until golden. Add the cabbage, squeezing out the brine into a separate bowl. Sauté the cabbage until lightly browned and fragrant. Pour in the reserved brine, add half a cup of hot water, and simmer over low heat, covered, until the cabbage is tender. If desired, add a teaspoon of sugar and a pinch of caraway or paprika to the cabbage.
- 3
Step 3
While the cabbage is simmering, put the peeled potatoes on to boil. Once cooked, drain the water, reserving about a cup. Slightly dry the potatoes over the lowest heat and mash them while still hot. Gradually add the potato cooking liquid, beating the mash until fluffy. I do not recommend using milk to flavor the mash. You may add butter if desired, but it's better to drizzle the mash with the sausage drippings.
- 4
Step 4
Meanwhile, boil the sausages in salted boiling water for 5 minutes. They should become firm and plump.
- 5
Step 5
Dry the sausages with paper towels and transfer them to a greased grill pan. Sear over medium heat on all sides until golden brown and nicely browned.
- 6
Step 6
Serve the sausages with mashed potatoes and stewed cabbage. Be sure to serve with mustard. And of course, a glass of cold beer!
- 7
Step 7
Serve at the table.