Sausages, Rosti & Sauerkraut

Sausages, Rosti & Sauerkraut

Dan and Steph
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  • 700 ml apple cider vinegar
  • 1 tsp caraway seeds
  • 250 g each green and red cabbage roughly shredded
  • 1 carrot peeled, cut into thin batons
  • 3/4 bunch dill plus extra sprigs to serve


  • 600 g sebago potatoes peeled, grated
  • 300 g sweet potato peeled, grated
  • 1 egg lightly beaten
  • 2 tbs plain flour
  • 1/2 bunch chives finely chopped, plus extra to serve
  • 2 tbsp extra virgin olive oil

Herb Mustard

  • 1/3 cup 95g Dijon mustard
  • little olive oil
  • chives
  • dill


  • 1. Preheat oven to 200 degrees C
  • 2. Sauerkraut – Place the vinegar, 2 cups water and caraway seeds in a medium-large saucepan over high heat.
  • 3. Bring to the boil, then add the cabbage and carrot, and cook, stirring occasionally, for 5 minutes or until vegetables start to soften. Remove from the heat and add half the dill, then season with salt and set aside to cool completely
  • 4. Rosti – squeeze out any excess moisture from the grated potatoes. Place in a bowl with the egg, flour and half the chives, season with salt and pepper and mix well to combine – Transfer the mixture into a lightly greased 26cm x 36cm baking pan and press down gently to make an even layer – bake in oven for 45mins to an hour until crispy
  • 5. Preheat your Weber Traveller to high & oil – Arrange sausages into a coil and secure with 2 skewers to keep in place – roast on the Weber Traveler for 8-10mins each side – until cooked all way through
  • 5. Herb mustard, chop the remaining dill tips and stir through the mustard, along with the remaining chives.
  • 5. Scatter extra dill over the sausages and serve with sauerkraut and herb mustard on the side
Tried this recipe?Let us know how it was!

2 thoughts on “Sausages, Rosti & Sauerkraut”

  1. Just tried your pork & Cajun sausage OMG they are delicious.My husband who moans about everything loved them please don’t change the recipe….

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