Wurst Platter Recipe

Prepare cabbage and aromatics: Remove the core from the cabbage and thinly slice. Thinly slice the onion and peel + grate the apple.

In a large heavy-bottomed pot or deep skillet, heat 2 tbs butter (or oil) over medium heat. Add the sliced onion and sauté 4–5 minutes until softened and translucent.

Add the sliced cabbage and grated apple to the pot. Stir to combine and cook 5 minutes, stirring occasionally, until cabbage starts to wilt.

Stir in apple cider vinegar, brown sugar, wholegrain mustard, bay leaf, ground allspice, salt and pepper. Add 1/2 cup water or chicken broth, bring to a gentle simmer.

Reduce heat to low, cover partially, and braise gently for 35–40 minutes, stirring every 8–10 minutes. Cook until cabbage is tender and flavors are balanced. If it dries out, add a splash more water.

Taste and adjust seasoning (vinegar, sugar, salt) to balance sweet-sour. Remove bay leaf before serving and keep warm.

Place cubed potatoes and whole garlic cloves in a pot and cover with cold water by about 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer.

Simmer potatoes and garlic 15–20 minutes until potatoes are fork-tender. Drain well in a colander, then return potatoes and garlic to the hot pot for a minute to evaporate excess moisture.

Warm the milk and butter together in a small saucepan or microwave until butter is melted and milk is warm (do not boil).

Mash potatoes and roasted garlic using a ricer or masher until mostly smooth. Stir in warm milk-butter mixture, sour cream, the remaining 1 tsp salt, and 1 tsp black pepper. Adjust texture with a splash more milk if needed.

Taste and adjust seasoning. Fold in chopped chives if using. Keep warm until serving.

Prepare curried ketchup: In a small bowl combine 6 tbs ketchup, 2 tsp curry powder, 1 tsp honey and 1 tsp smoked paprika. Stir until smooth. Adjust to taste and set aside.

Bring sausages to room temperature for 10–15 minutes. Preheat a cast-iron skillet or heavy pan over medium heat and add 1 tbs olive oil.

If sausages are raw (fresh), brown them gently: Place the bratwurst and curry brats in the pan and sear, turning occasionally, until browned on all sides, about 6–8 minutes. If they are precooked, sear just to color, 3–4 minutes.

Lower heat to medium-low, add 1/4 cup water (or beer if desired) to the pan and cover. Poach gently 8–10 minutes for raw sausages (5 minutes for pre-cooked) until internal temperature reaches 71°C (160°F) for pork. Uncover and increase heat to medium-high to evaporate liquid and finish sausages with a glossy sear; add 1 tbs butter during the last minute and spoon over sausages.

Transfer sausages to a cutting board and rest 3–4 minutes. Keep warm.

Arrange mustards in small serving bowls: combine yellow mustard and Dijon separately or provide them side-by-side. Spoon curried ketchup into a small bowl and garnish with a light dusting of extra curry powder if desired.

Portion: Divide garlic mashed potatoes between two plates (about half the batch each). Place two sausages (one curry brat and one bratwurst) per plate, whole or halved on the diagonal.

Add a generous serving of braised red cabbage to each plate alongside the potatoes and sausages.

Garnish potatoes with a pat of butter or a sprinkle of chopped parsley/chives. Place small bowls or spoonfuls of mustard and curried ketchup on each plate.

Serve immediately while hot. Recommend eating with a fork and knife; provide crusty bread or pretzels on the side if desired.