Sausage Platter Recipe

Boil potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes.

Warm dairy

While potatoes cook, warm the milk and 3 tbs butter together in a small saucepan or microwave until butter is melted and milk is warm (do not boil).

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Stir in warm milk-butter mixture, 2 tbs sour cream, 0.5 tsp black pepper and additional 0.5 tsp salt to taste. Adjust seasoning and keep warm, covered, on very low heat or in a warm oven (200°F/95°C) until serving.

Heat 1 tbs olive oil in a large wide pot or Dutch oven over medium heat. Add thinly sliced onion and cook until soft and translucent, about 5 minutes.

Add sliced cabbage and apple; toss to combine and cook for 4–5 minutes until cabbage begins to soften.

Stir in 3 tbs apple cider vinegar, 1 tbs brown sugar, 0.5 tsp black pepper, 1 tsp salt and 1/2 cup water or stock. Bring to a simmer, cover partially, reduce heat to low and braise gently for 25–30 minutes, stirring occasionally, until cabbage is tender and flavors have melded. Taste and adjust salt, pepper or a little more vinegar if you prefer brighter acidity.

In a medium skillet or saucepan, melt 1 tbs butter over medium heat. Add 1/2 finely chopped onion and cook until softened, about 3 minutes.

Add drained sauerkraut, 1 cup beer, 1 tbs brown sugar and 1 tsp caraway seeds. Stir to combine and bring to a gentle simmer. Reduce heat to low and cook uncovered for 12–15 minutes, stirring occasionally, until most of the beer has absorbed and kraut has mellowed. Season with 1/4 tsp black pepper and adjust sweetness or acidity to taste.

Heat a large griddle or heavy skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter and heat until shimmering and butter foams.

If sausages are raw, prick each once or twice with a fork to prevent bursting and place on the hot griddle. Cook, turning every 2–3 minutes to brown evenly, until internal temperature reaches 160°F (71°C) for pork, 165°F (74°C) for chicken, or as appropriate for the sausage type. Total time 10–14 minutes depending on thickness. If sausages are pre-cooked, brown them 6–8 minutes until heated through and nicely caramelized.

Remove sausages to a resting plate and tent with foil for 3–5 minutes before serving to redistribute juices.

Divide mashed potatoes among 4 plates (or serve family style). Place two griddled sausages per person alongside the potatoes. Spoon a generous portion of braised red cabbage and beer-braised sauerkraut on the plate.

Garnish potatoes with 1 tbs chopped parsley each plate and serve Dijon mustard on the side. Serve immediately.