Ingredients

Ingredients

• 2 Beef Knockwurst
• 2 Carrots
• 2 Garlic
• 1 Vidalia Onion
• 1/2 lb Green Cabbage
• 1/2 lb Yukon Gold Potatoes
• 3 tbsp Whole Grain Dijon Mustard
• 2 tbsp Champagne Vinegar
• 2 tbsp Verjus Blanc
• 1 tbsp Sugar

Instructions

Instructions

1

Prepare the ingredients:

Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the garlic; using the flat side of your knife, gently smash each clove once. Large dice the potatoes. Peel and thinly slice the onion. Peel the carrots and cut into 1/2-inch-thick pieces on an angle.

2

Make the sauerkraut:

In a medium pot, combine the cabbage, vinegar, sugar, half the verjus, and 1/4 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat; carefully transfer to a bowl. Wipe out the pot. Set the sauerkraut aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3

Start the vegetables & knockwurst:

While the sauerkraut marinates, in the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the potatoes, onion, and carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the knockwurst and 1 3/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until the vegetables are tender and the liquid has reduced in volume by about 3/4. Carefully transfer the braised knockwurst to a plate.

4

Finish the vegetables:

Add half the mustard and the remaining verjus to the pot of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.

5

Sear the knockwurst:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the braised knockwurst and cook 30 seconds to 1 minute on the first side, or until browned and crispy. Flip and cook 30 seconds to 1 minute, or until browned and crispy. Transfer to a cutting board and cut in half crosswise on an angle.

6

Plate your dish:

Divide the finished vegetables and seared knockwurst between 2 dishes. Top with the sauerkraut (draining before adding). Serve with the remaining mustard on the side. Enjoy!