Inside-Out Bratwurst Salad

The Washington Post, February 27, 2008

• • Course: Main Course, Salad

Summary:

Basically, this is a hot German wurst in salad form. The cabbage represents the sauerkraut, the honey-mustard-beer dressing is a doctored-up version of our yellow condiment friend, and, of course, the chopped-up sausage is the dog itself.

1 serving

Ingredients:

• • 2 tablespoons olive oil
• • 1/4 cup diced onion
• • 1 teaspoon garlic powder
• • 1/4 cup ale
• • 1 1/2 tablespoons apple cider vinegar
• • 1 teaspoon honey
• • 1 tablespoon coarse-grained mustard
• • 1 link (4 to 6 ounces) bratwurst (may substitute cooked chicken sausage)
• • 1/4 head green and/or purple cabbage (1 to 2 cups shredded)
• • Kosher salt
• • Freshly ground black pepper

Directions:

Heat the olive oil in a medium skillet over medium heat until it shimmers. Add the onion and stir to coat evenly, then add the garlic powder and cook for a few minutes, until the onion is soft but not quite brown. Add the ale, cider vinegar, honey and mustard; cook for about 5 minutes, stirring. Add the sausage (whole) and cook, stirring occasionally, for about 15 to 18 minutes, reducing the heat to medium-low if necessary to keep the liquid from evaporating too quickly.

Meanwhile, cut the cabbage into 1/2-inch dice and place in a colander set in the sink. Sprinkle liberally with kosher salt and let sit for 10 to 15 minutes, then rinse thoroughly with cool running water. Squeeze dry and place in a bowl.

Once the sausage is cooked, pour the warm juices from the skillet over the cabbage. Cut the warmed bratwurst crosswise into 1/4-inch slices and place them on the salad. Season with pepper to taste. Serve immediately.

Recipe Source:

From Cooking for One contributor Erin Kathleen Zimmer.

667 calories, 53g fat, 12g saturated fat, 63mg cholesterol, 986mg sodium, 30g carbohydrates, 5g dietary fiber, n/a sugar, 17g protein.