German sausage with sweet potato rosti and sauerkraut
serves
4
You will need two bamboo skewers for this recipe.
Ingredients (13)
- 700ml apple cider vinegar
- 1 tsp caraway seeds
- 250g each green and red cabbage, roughly shredded
- 1 carrot, peeled, cut into thin batons
- 3/4 bunch dill, plus extra sprigs to serve
- 600g sebago potatoes, peeled, grated
- 300g sweet potato, peeled, grated
- 1 egg, lightly beaten
- 2 tbs plain flour
- 1/2 bunch chives, finely chopped, plus extra to serve
- 8 linked sausages (we used thin pork sausages)
- 2 tbs extra virgin olive oil
- 1/3 cup (95g) Dijon mustard
Method
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1.Preheat oven to 200°C.
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2.Place the vinegar, 2 cups (500ml) water and caraway seeds in a medium-large saucepan over high heat. 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.
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3.Meanwhile, 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. Arrange sausages into a coil and secure with 2 skewers to keep in place. Place on top of the vegetable mixture and drizzle over with the oil. Roast for 45 minutes or until the sausages are cooked through and the rosti is crispy.
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4.To make the herb mustard, chop the remaining dill tips and stir through the mustard, along with the remaining chives.
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5.Scatter extra dill over the sausages and serve with sauerkraut and herb mustard on the side.
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