Bratwurst with Cabbage, Sauerkraut, and Apple

That we probably had the tastiest brats around is all because of a lovely lady named Heidi Normand with whom I’ve become friends since working on the second book. Heidi (who sent me a care package with the aforementioned brats) works for a farm that raises Mangalitsa pigs, Mosefund Mangalitsa. To taste Mangalitsa meat is to have your world transformed – I’ve never before tasted pork such as this. Mangalitsa pigs, historically, are a cross between a lard pig and a wild boar, which means their meat is both fatty and immensely flavorful. And since these animals are raised in humane conditions and are cared for, the meat is of the best quality. If you can’t find bratwurst where you live, kielbasa will do in a pinch.

1 tablespoons vegetable or grapeseed oil
1 pound fresh bratwurst links
1 large onion, halved and thinly sliced
1 1/2 cups chicken stock
1 teaspoon paprika
1 teaspoon mustard seed
3 cups chopped cabbage
2 cups sauerkraut (preferably home made)
1 large apple, cored and chopped
1 baguette, optional

In a large pan, heat oil over high heat until shimmering. Add bratwurst to the pan and cook, turning until browned. Reduce heat to medium, and add the onions. Cook onions until lightly caramelized. Add stock, paprika, mustard seeds, cabbage, and sauerkraut, reduce heat to medium-low, and simmer, uncovered for 45 minutes. Remove from heat and serve with baguette (if using).

Serves 4