I was at Eastern Market, visiting my favorite butcher counter, Canales Quality Meats. They have great products and are incredibly accommodating. Nicest guys (and gals) in the world. Maybe one day they'll let me come learn from them!
Weisswurst just means "white sausage." This particular variety is made with pork and veal. Channel your inner German and get wursting!
- 1 link of Weisswurst
- 1 c. of cabbage, thinly-sliced
- 1/4 red onion, thinly-sliced
- 1 tsp. caraway
- 1 garlic clove, minced
- 1 bottle beer
- splash of chicken stock
- blended oil
- side of homemade pickles
Cut the sausage lengthwise. Add 1 T. of the oil to a skillet. Cook the sausage on each side for 3-4 minutes. Remove and set aside.
Add a little bit more oil to the pan. Add in the caraway and let it toast for 1 minute, then stir in the garlic. Add the cabbage and onion, season with salt, and let them soften for 4-5 minutes. Nestle the sausage back into the pan and add the beer and chicken stock. Simmer for 10 minutes. Plate the vegetables and sausage.
Serve with a side of pickles.