Roasted Sausage with Horseradish and Braised Cabbage
Roasted sausage with horseradish and braised cabbage is one of the most popular winter dishes in Hungarian cuisine. Traditionally, sausage making takes place during pig slaughtering season, when freshly made sausages were roasted and enjoyed by families. Horseradish and braised cabbage add freshness and a piquant flavor to this richer dish, balancing the taste. As the sausage sizzles in the pan, the aromas instantly evoke the atmosphere of traditional Hungarian pig feasts. The secret to perfect roasted sausage is slow, even roasting, which ensures that the inside remains juicy while the outside becomes crispy. This dish is an ideal choice for a cold winter evening, but it also holds its own at summer barbecues. The braised cabbage and freshly grated horseradish complete the experience, bringing the rich flavors of Hungarian cuisine to the table.
Ingredients for this recipe
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Preparation Steps
1
Prepare the sausage for roasting: if necessary, prick it a few times with a toothpick to prevent the fat from bursting out during cooking.
2
In a skillet or oven, roast the sausage over medium heat for 15-20 minutes, turning occasionally, until golden brown on all sides. For oven roasting, preheat the oven to 350°F (180°C).
3
While the sausage is roasting, prepare the cabbage: remove the outer leaves, then halve it and shred or slice it into thin strips.
4
Peel and finely chop the onion. Heat the oil in a large skillet, then sauté the onion until translucent, about 5 minutes.
5
Add the cabbage, then season with salt and pepper, and sprinkle with sugar. Stir and sauté for 10 minutes, until the cabbage is slightly softened.
6
Pour in the apple cider vinegar, then continue to braise for another 5-10 minutes, until the cabbage is fully tender but still slightly crisp.
7
When serving, place the roasted sausage next to the braised cabbage, and offer freshly grated horseradish on the side, which adds a characteristic flavor to the dish.
