Sausage with baked apples and red cabbage - Davy Verfaillie
Ingredients (for 4 people):
- 4 sausages (200 g each)
- Half red cabbage
- 1 kg stew apples (Boskoop)
- 2 tbsp vinegar
- 2 tbsp sugar + a bit more
- 120 g butter
- Salt and pepper
- 600 g potatoes
- 4 tart apples (Jonagold)
- 2 tbsp lemon juice
1. Remove the outer leaves from the red cabbage and slice the cabbage into fine strips. Peel the stew apples and cut into pieces. Melt one third of the butter in a large saucepan. Add the red cabbage and apple pieces, stir in 2 tbsp vinegar and 2 tbsp sugar and a bottom of water. Simmer, covered, until the red cabbage is soft. Add salt, pepper and a little extra sugar to taste.
2. Peel, rinse and slice the potatoes. Boil them in salted water for about 20 minutes. Peel and slice the jonagold apples, drizzle with lemon juice and fry in a second third of the butter.
3. Meanwhile, fry the sausages in the rest of the butter, making sure to temper the heat to prevent them from bursting open. Drain the potatoes and give the pan a shake (with the lid on).
4. Serve the sausage with the boiled potatoes, red cabbage and baked apples.
Davy is a man of the world. This is literally so, because he is responsible for the export of high-quality frozen pork at the D’Hulster warehouse for frozen products. He is better than practically anyone else at instantly tracing the origins of the pork stored at D’Hulster, no matter where in the world they lie – to subsequently complete the deliveries perfectly, including the correct consignment notes.