Alpine Sausage with Braised Cabbage and Creamy Potatoes

Name: Alpine Sausage with Braised Cabbage and Creamy Potatoes
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: Swiss
Ingredients: 5 bratwurst sausages; 2 tablespoon olive oil; 2 yellow onions (thinly sliced); 2 tablespoon all-purpose flour; 2 cup beef broth; 1 tablespoon red wine vinegar; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 head red cabbage (cored and thinly sliced); 1 apple (peeled, cored, and diced); 0.5 cup apple cider vinegar; 0.25 cup granulated sugar; 2 pound russet potato (peeled and quartered); 0.5 cup milk (warm); 4 tablespoon butter

Hearty pan-fried bratwurst sausages smothered in a rich onion gravy, served with tangy braised red cabbage and smooth, creamy mashed potatoes for a satisfying Swiss-inspired meal.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 5
Cuisine: Swiss
Difficulty: Easy
Cost: $3.18/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

5 bratwurst sausages
2 tablespoon olive oil
2 yellow onions (thinly sliced)
2 tablespoon all-purpose flour
2 cup beef broth
1 tablespoon red wine vinegar
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 head red cabbage (cored and thinly sliced)
1 apple (peeled, cored, and diced)
0.5 cup apple cider vinegar
0.25 cup granulated sugar
2 pound russet potato (peeled and quartered)
0.5 cup milk (warm)
4 tablespoon butter

Instructions

For the bratwurst and gravy: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the bratwurst sausages and brown on all sides for 8-10 minutes. Remove sausages and set aside.
To the same skillet, add the sliced yellow onions and cook over medium heat for 10-12 minutes, stirring occasionally, until softened and lightly golden. Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly.
Gradually whisk in the beef broth and red wine vinegar, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low. Return the sausages to the pan, cover, and simmer gently for 15-20 minutes, or until sausages are cooked through and the gravy has thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
For the braised red cabbage: While sausages simmer, in a separate large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced red cabbage and diced apple. Cook for 5 minutes, stirring.
Stir in the apple cider vinegar, granulated sugar, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until the cabbage is tender.
For the mashed potatoes: Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly.
Return the drained potatoes to the hot pot. Add the warm milk and 4 tablespoons butter. Mash until smooth and creamy. Season to taste with additional salt and pepper if needed.
Serve the bratwurst with onion gravy alongside the braised red cabbage and creamy mashed potatoes.

Notes

Ensure the braised cabbage is cooked long enough for optimal tenderness and flavor development. The tanginess of the cabbage balances the richness of the sausage and potatoes beautifully.

Nutrition (per serving)

Calories: 780
Protein: 33.1 g
Carbohydrates: 83.5 g
Fat: 38.6 g
Fiber: 10.3 g
Sodium: 1250 mg
Saturated Fat: 14.5 g
Sugar: 23.8 g
Cholesterol: 95 mg