Grilled sausage, quick pickled cabbage and mustard

Tamara West

This is a Classic Swiss/German street food.

Ingredients

¼	Cabbages, small, very finely sliced (Main)
¼	Onions, sweet, white, very thinly sliced
½ tsp	Salt
¼ tsp	Caraway seeds, toasted in a dry pan until fragrant
3 Tbsp	Cider vinegar
1 Tbsp	Caster sugar
4	Sausages, use generous sized and top quality, preferably veal or pork (Main)
4 Tbsp	Wholegrain mustard, for serving
4 servings	Wholegrain bread, thick slices, buttered

Directions

1. Heat a ridged grill pan to medium heat for at least 5 minutes.
2. Meanwhile, toss cabbage and onion with salt and leave in a colander for 5 minutes, then rinse gently under cold water and shake dry. Place cabbage and onion in a bowl and sprinkle with caraway seeds.
3. Stir vinegar and sugar together until sugar has all dissolved. Pour over vegetables and stir gently to combine.
4. Split sausages lengthwise, almost all the way through, and open out (like a book). Place cut side down on hot grill and cook for about 4 minutes before turning, then cook for a further 2-4 minutes until cooked through.
5. Serve each sausage with some pickled cabbage and a spoonful of mustard, with a slice of buttered brown bread on the side.