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Bratwurst, potato, apple & cabbage salad
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½ x 750g bag new potatoes
1 echalion shallot, finely sliced
2 tsp red wine vinegar
1 tsp honey
360g pack Unearthed Bratwurst
1 tbsp wholegrain mustard
1 tbsp mayonnaise
2 tbsp natural yogurt
½ small red cabbage, finely shredded
1 apple, halved, cored and finely sliced
½ x 25g pack flat leaf parsley, roughly chopped
1 tbsp olive oil
1. Place the potatoes in a saucepan and cover with cold water. Set over a high heat, bring to the boil, then simmer for 12-15 minutes or until tender. Drain and set aside. In a bowl, mix the shallot, vinegar and honey with a pinch of salt and set aside to soak.
2. Heat a griddle pan or barbecue over a medium-high heat and cook the bratwurst for 10 minutes, turning regularly. In another bowl mix the mustard, mayonnaise and yogurt.
3. To assemble the salad, slice the potatoes and toss with the shredded cabbage, apple, parsley and 1 tbsp oil, then season lightly. Lift the shallots from the vinegar and arrange over the top, along with the sliced bratwurst. Stir the leftover vinegar into the mustard dressing and spoon over the top to serve.
Cook’s tip If you like them, toast and crush ¼ tsp caraway seeds and toss with the salad. The anise flavour works really well in this dish.
Typical values per serving:
This recipe was first published in June 2020.
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