Sausages, Rosti & Sauerkraut
Ingredients
Sauerkraut
- 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
Rosti
- 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
Instructions
- 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!
I have always loved your food since the early days on TV. So glad to finally find your web page and recipes. Definatelt going to make Rosti. Thank you. Penny.
Just tried your pork & Cajun sausage OMG they are delicious.My husband who moans about everything loved them please don’t change the recipe….