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

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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


2 pounds bockwurst or bratwurst (veal or veal and pork

Extra virgin olive oil (EVOO), for drizzling plus 2 tablespoons

1/2 head red cabbage, about 1 pound

2 carrots

2-3 ribs celery

1 medium-large red onion

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

1 bay leaf

1 tablespoon grill seasoning such as Montreal Steak Seasoning by McCormick) or, coarse salt and pepper

2 teaspoons caraway seed

4 slices center cut bacon

1 small yellow onion, chopped

1 bottle hard apple cider (12 ounces)

1/4 cup grainy Dijon mustard

1/2 cup white wine or white balsamic vinegar

2 rounded teaspoons sugar

1 cup chicken stock

1 generous handful flat leaf parsley, chopped

Freshly ground black pepper

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

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