Oktoberfest Sausages with Pear Balsamic Braised Cabbage and German Sweet Potato Pancakes with Chunky Applesauce and Sour Cream

Pear Balsamic Braised Cabbage
4 slices applewood smoked bacon or other thick sliced bacon, coarsely chopped and cooked crisp
1 large sweet onion, chopped
2 Bosc pears, peeled, cored and chopped
1 head red cabbage, core removed, and thinly sliced
1 1/3 cups pear nectar
1/2 cup D’Anjou Pear vinegar, or cider vinegar
1/2 cup brown sugar
1/2 tsp dried Thyme
1 tsp salt
1/4 tsp fresh cracked pepper

6-8 assorted sausages, such as bratwurst or knockwurst, boiled for 10-12 minutes, then grilled or seared if desired.

In a large Dutch oven, using about 1 tbsp reserved bacon fat, sauté onion until golden. After about 10 minutes, add pears and continue to cook for about 3 minutes.
Add cabbage, pear nectar, vinegar, brown sugar, thyme, salt and pepper. Stir well to coat the cabbage.
Bring to a boil on high heat, then lower temperature, and simmer for about 50-55 minutes, stirring occasionally. Increase heat and boil until liquid has evaporated, about 5-7 minutes. Serve hot with German sausages.

Makes 4-6 servings

German Sweet Potato Pancakes with Chunky Applesauce and Sour Cream
2-3 sweet potatoes, peeled and finely grated
2 eggs
1 tbsp brown sugar
2 tbsp flour
1/4 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
Dash of cinnamon
Oil for frying
Chunky applesauce
Sour cream

Whisk together eggs, brown sugar, flour, baking powder, salt, pepper and cinnamon.

Stir in sweet potatoes. Heat oil in sauté pan over medium high.

Drop heaping tablespoons into hot oil, and flatten. Cook for 3-4 minutes on each side until browned.

Transfer to a paper towel lined plate until ready to serve.
Serve hot with applesauce and sour cream.

Makes 4-6 servings

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