Vossakorv (Smoked Pork Sausage with Mash and Braised Red Cabbage)

Mashed potatoes

• 1.2 kg Russet potato
• 200 ml Whole milk
• 80 g Unsalted butter

Braised red cabbage with apple

• 1 medium Yellow onion
• 30 g Unsalted butter
• 800 g Red cabbage
• 2 medium Apple, firm, tart-sweet
• 1 tsp Caraway seeds
• ½ tsp Black pepper, freshly ground
• 150 ml Water
• 2 tsp Fine sea salt

Sausage

• 600 g Smoked pork sausage, fully cooked
• 1 liter Water
• 15 g Unsalted butter
• ¼ tsp Black pepper

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, add 1 tsp of the fine sea salt, and bring to the boil. Cook for 15 to 20 minutes until very tender when pierced with a knife.
2. While the potatoes cook, peel and thinly slice the onion, then shred the red cabbage and core and slice the apples. Melt 30 g of the unsalted butter in a saucepan over medium heat, then cook the onion for 5 minutes until softened. Stir in the cabbage, apples, caraway seeds, 0.5 tsp black pepper, the remaining 1 tsp fine sea salt, and 150 ml water.
3. Cover and simmer the cabbage mixture for 20 to 25 minutes, stirring occasionally, until tender but still vibrant. If the pan looks dry, add a splash of water and keep the heat low so it braises rather than fries. Taste and adjust with a little more black pepper if you like.
4. Put the smoked pork sausage in a saucepan and add 1 litre water. Bring just to a gentle simmer, then cook for 10 minutes to heat through without splitting the casing. Lift the sausages out and pat dry.
5. Melt 15 g of the unsalted butter in a large frying pan over medium heat. Add the sausages and cook for 4 to 6 minutes, turning, until the casing is evenly browned. Finish with 0.25 tsp black pepper over the sausages.
6. Drain the potatoes well and return them to the hot pot for 1 minute to steam off excess moisture. Warm the whole milk, then mash the potatoes with the remaining 80 g unsalted butter and the warm milk until smooth and buttery. Serve the sausages with the mash and a generous spoonful of the warm braised red cabbage and apple.

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