8 chicken sausage - pick a flavor that sounds like it will pair up with the kraut, like apple and onion sausage well
0.3 cup cider vinegar
1 teaspoon cumin seeds
3 tablespoons brown sugar dark
8 frank rolls split toasted
1 apples diced green peeled
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
0.3 teaspoon nutmeg grated
1 small head cabbage shredded red cored quartered
1 large onion red thinly sliced
4 servings spicy brown mustard
3 tablespoons vegetable oil oil light divided
Equipment
frying pan
grill
Directions
Watch how to make this recipe.
Place the franks or chicken sausages in a medium skillet and add 1/2 inch water and about 1 tablespoon oil, 1 turn of the pan, to the skillet. Bring water to a boil then reduce heat to medium. In 10 minutes or so the water will cook off and the casings will begin to brown and crisp in the oil. Cook until casings are evenly browned, 2 to 3 minutes more.
While the franks are working, heat a large skillet over medium high to high heat.
Add 2 tablespoons of vegetable oil and the apples, onions and cabbage. Sear and toss the cabbage, wilting it down as the mixture cooks. Season the cabbage with nutmeg, cumin and grill seasoning and cook until the cabbage and onions are tender, 15 minutes.
Pour in the vinegar. Lean back when you add the vinegar - the fumes can burn your nasal passages a little. (Trust me on this.) Scatter in the brown sugar and toss to combine. Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly. Taste to adjust seasonings.
Place franks on toasted buns and top with warm red slaw-kraut and spicy mustard.
