Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

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

½ 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

¼ cup grainy Dijon mustard

½ 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

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