Ingredients Jump to Instructions ↓

  1. 4 weisswurst sausages (see note)

  2. 4 soft long rolls, split lengthways

  3. To serve: German-style mustard

  4. 1 tbsp olive oil

  5. 3 onions, thinly sliced into rings

  6. 250 ml wheat beer

  7. 2 tbsp brown sugar

  8. 200 gm Savoy cabbage, finely shredded

  9. 60 ml ( 1/4 cup) white wine vinegar

  10. 40 gm ( 1/4 cup) currants

  11. 1 tbsp white sugar

  12. tsp ground mixed spice

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep 10 mins, cook 15 mins (plus pickling)

  2. Wine is fine but sometimes beer is better – for example, when it comes to pairing with a deluxe take on the hotdog.

  3. For beer-braised onions, heat olive oil in a large frying pan over medium-high heat. Add onions and cook, stirring occasionally, until soft and translucent (7-10 minutes). Add beer and sugar, stirring until liquid has evaporated (2-3 minutes). Keep hot.

  4. For soused cabbage, place cabbage in a non-reactive bowl and set aside. Bring vinegar, currants, sugar and mixed spice to the boil in a saucepan over medium heat, stirring to dissolve sugar (3-5 minutes). Pour over cabbage, stir to combine, season generously to taste and set aside until pickled (3-5 minutes). Pour off and discard excess liquid before serving.

  5. Meanwhile, heat a char-grill on high heat. Add sausages and cook, turning occasionally, until cooked through (5-7 minutes). Divide sausages, beer-braised onions and soused cabbage among rolls and serve with mustard.


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