Braised Bockwurst And Warm Vegetable-Hard Cider 'Kraut With German Style Potatoes Recipe

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Nutrition per serving    (USDA % daily values)
CAL
946
FAT
87%
CHOL
104%
SOD
55%

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Ingredients for 4 servings

2 teaspoons caraway seed

1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or, coarse salt and pepper

2 rounded teaspoons sugar

Freshly ground black pepper

1 medium-large red onion

1 (12-ounce) bottle hard apple cider

1/2 cup white wine or white balsamic vinegar

Hard cider, or white Belgian ale with orange wedge, for serving

1 generous handful flat-leaf parsley, chopped

1 Golden Delicious apple, peeled and quartered lengthwise, core trimmed away

2 to 3 ribs celery

1/2 head red cabbage, about 1 pound

1 bay leaf

2 carrots

4 large Idaho potatoes, peeled and cut into bite-sized pieces

Salt

1/4 cup grainy Dijon mustard

1 small yellow onion, chopped

Extra-virgin olive oil, for drizzling plus 2 tablespoons

2 pounds bockwurst or bratwurst (veal or veal and pork)

1 cup chicken stock

4 slices center cut bacon

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