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Oktoberfest Sausages with Pear Balsamic




Source of Recipe


KSL
Oktoberfest Sausages with Pear Balsamic Braised Cabbage and German Sweet Potato Pancakes with Chunky Applesauce and Sour Cream




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* 4 slices applewood smoked bacon or other thick sliced bacon, coarsely chopped and cooked crisp
* 1 large sweet onion, chopped
* 2 Bosc pears, peeled, cored and chopped
* 1 head red cabbage, core removed, and thinly sliced
* 1 1/3 cups pear nectar
* 1/2 cup D'Anjou Pear vinegar, or cider vinegar
* 1/2 cup brown sugar
* 1/2 tsp dried Thyme
* 1 tsp salt
* 1/4 tsp fresh cracked pepper

Method:

6-8 assorted sausages, such as bratwurst or knockwurst, boiled for 10-12 minutes, then grilled or seared if desired.

In a large Dutch oven, using about 1 tbsp reserved bacon fat, sauté onion until golden. After about 10 minutes, add pears and continue to cook for about 3 minutes. Add cabbage, pear nectar, vinegar, brown sugar, thyme, salt and pepper. Stir well to coat the cabbage. Bring to a boil on high heat, then lower temperature, and simmer for about 50-55 minutes, stirring occasionally. Increase heat and boil until liquid has evaporated, about 5-7 minutes. Serve hot with German sausages.

Makes 4-6 servings