Bratwurst
with pointed cabbage
and chard

30 minutes
medium
4 portions

Ingredients

  600g    Recla Bratwurst (Fried sausage)
  300g    Pointed cabbage
  300g    Red chard
  200g    Red onion
        1     Clove of garlic
1 tbsp.   Fennel seeds 
2 tbsp.   Apple cider vinegar
1 tbsp.   Dijon mustard
                Parsley
Bratwurst
The white
Bratwurst, 180gr
Eccentric in taste and color, traditionally white. Recla Bratwurst has many aromatic nuances, the result of a skillful mix of spices according to our family recipe. It's the guest of honor on Bavarian-style evenings along with a good beer. It's best grilled or boiled with sweet mustard.
 

Preparation

  1. Clean and chop the pointed cabbage, chard and onion.
  2. Sauté the finely minced garlic with the fennel seeds in olive oil. Add the chopped pointed cabbage, chard and onion, season with salt and pepper and sauté briefly. Then deglaze with apple cider vinegar and add 100 ml of water. Steam the vegetables for about 10 minutes.
  3. Pour the liquid from the vegetables into a pan and add the Dijon mustard and olive oil.
  4. Roast the sausages in clarified butter for about 5 minutes.
  5. Arrange the vegetables on the plates and place the sausages on top. Garnish with the vegetable mustard stock and parsley.

Tip:
Alternatively, you can replace the pointed cabbage with green cabbage, radicchio or chicory.

The magazine

Tasty
News