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Knocks 'n' Brats & Red Cabbage & Potatoes Rösti
"In our neck of the woods, it’s Oktoberfest until it’s Halloween. Celebrate with one of my German faves: bratwurst."
4 russet potatoes (about 2 lbs. total)
3 tbsp. butter, melted
1 lb. red cabbage, very thinly sliced (about 8 cups)
1 red onion, quartered and thinly sliced
½ cup unfiltered apple cider
¼ cup grainy Dijon mustard
¼ cup (packed) light brown sugar
¼ cup red wine vinegar
2 tbsp. canola or other neutral-flavored oil
1 tbsp. Old Bay seasoning
1 tsp. each caraway seeds and cumin seeds
1 large bay leaf
Salt and pepper
4 fresh bratwurst or weisswurst
4 large knockwurst
A drizzle of canola or other neutral-flavored oil, to crisp the sausage casings
Spicy mustard and pickles or cornichons, to serve
Position a rack in the center of the oven; preheat to 500°.
Peel the potatoes, quarter lengthwise, cut into 1-inch pieces and transfer to a large saucepan. Add cold water to cover, season with salt and bring to a boil over high heat. Reduce the heat to medium; cook the potatoes for 5 minutes. Drain (the potatoes will not be fully cooked), transfer to a rimmed baking sheet and toss with the melted butter. Roast until crispy on the outside and tender on the inside, 12 to 15 minutes; season with salt and white pepper.
Place all the ingredients for the red cabbage in a large pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover and cook, stirring occasionally, until crisp-tender, about 20 minutes. Discard the bay leaf.
In a large skillet, arrange the fresh sausages; add enough water just to cover. Simmer over medium-low heat until almost cooked through, about 10 minutes. Add the knockwurst; simmer until the fresh sausages are cooked through and the knockwurst is hot, 3 to 4 minutes.
Transfer to a plate, pour the water out of the skillet and add a drizzle of oil. Heat over medium-high, add the sausages and cook, turning occasionally, until browned and crisp, 2 to 3 minutes. Slice each sausage on a sharp angle into 3 or 4 pieces.
Serve the sausages on a bed of cabbage with the mustard, pickles and potatoes alongside.