Medisterpølse with Braised Red Cabbage

Ingredients

• 1¼ lb medisterpølse or coarse pork sausage
• 1 small red cabbage, shredded
• 1 apple, grated
• ⅓ cup apple cider vinegar
• 3 tbsp sugar
• 3 tbsp butter
• 1½ lb potatoes, boiled
• ½ cup water
• Salt and black pepper

Method

1. Melt 2 tbsp of the butter in a heavy pot and add the cabbage, apple, vinegar, sugar, water, and a big pinch of salt. Cover and braise over low heat for 45 minutes, stirring occasionally, until deep purple and tender.
2. Prick the sausage in a few places and lay it coiled in a cold skillet with the remaining butter. Start it cold and bring the heat up slowly to medium — a hot pan splits the casing.
3. Cook 15–18 minutes, turning every few minutes, until browned all over and 160°F (71°C) at the center.
4. Taste the cabbage and adjust: more vinegar if it is flat, more sugar if it is sharp. It should land squarely between the two.
5. Cut the sausage into lengths and serve with the cabbage, boiled potatoes, and strong mustard.