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1
Halve larger potatoes and leave small potatoes as is, cover with water, bring to a boil, season with salt and cook until tender, about 8 to 10 minutes.
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2
Place sausages in a cast iron skillet, add 1/2-inch of water and a drizzle of oil.
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3
Bring to a boil, reduce heat to medium and let the sausages heat through as the water evaporates.
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4
Shake pan and let the casings crisp up until they burst, 3 to 4 minutes, and are golden brown.
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5
Remove from the heat and set aside.
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6
While sausages and potatoes cook, cut cabbage half into half again and trim away the core with an angled cut.
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7
Shred the cabbage very thinly with your knife and reserve.
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8
Place the shredder blade in your food processor.
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9
Peel the carrots and trim the root end.
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10
Trim the celery, and peel and quarter the red onion lengthwise.
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11
Peel the apple and quarter lengthwise then cut away the core as you did the cabbage.
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12
Using the processor, shred the carrots, celery, onion and apple, through the feed tube, removing from bowl as necessary.
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13
In a large skillet heat 2 tablespoons of olive oil over medium-high heat.
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14
Add cabbage and vegetable mixture and toss to combine.
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15
Season the mixture with bay leaf, grill seasoning or coarse salt and pepper, and caraway seeds.
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16
Saute 7 to 8 minutes, tossing frequently.
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17
While cabbage cooks, put a medium skillet on the stove with a drizzle of olive oil and heat over medium-high heat.
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18
Add chopped bacon and render 2 to 3 minutes then stir in the yellow onion and cook for 5 minutes with the bacon to soften.
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19
Add hard cider to cabbage mixture and reduce for 30 seconds.
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20
Stir in the mustard and turn off the heat.
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21
Discard the bay leaf.
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22
When potatoes are cooked, drain and add to bacon and onion.
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23
Douse the pan with vinegar and sprinkle with sugar.
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24
Pour stock evenly over pan, add the parsley and some pepper and turn off the heat.
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25
Stir the potatoes 1 minute to form a starchy sauce and combine flavors.
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26
Halve crispy sausages and serve on generous bed of cabbage, with the potatoes alongside.
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27
Serve with hard cider or white Belgian ale with orange wedge.
