German Sausages With Quick Kraut and Curry Ketchup

Photo: Bryan Gardner
Prep Time:
30 mins
Total Time:
55 mins


  • 3 slices thick-cut bacon (4 ½ ounces), cut into bite-size pieces

  • ½ head green cabbage, cored and thinly sliced (6 cups)

  • 4 medium carrots, peeled and coarsely grated (1 ½ cups)

  • 1 large onion, halved and thinly sliced (1 ½ cups)

  • ¾ teaspoon caraway seeds

  • Coarse salt and freshly ground pepper

  • cup apple-cider vinegar

  • 8 cooked sausages, such as bratwursts, knockwursts, and frankfurters

  • ½ cup ketchup

  • 1 tablespoon red curry paste

  • Mustard, such as whole-grain, for serving


  1. Cook bacon in a large straight-sided skillet over medium, stirring occasionally, until golden brown and fat is rendered, about 5 minutes. Add cabbage, carrots, onion, and caraway seeds; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are wilted and crisp-tender, about 15 minutes.

  2. Stir in vinegar. Pierce each sausage a few times with a fork and nestle into cabbage mixture. Cover and cook until sausages are warmed through, about 5 minutes. Stir together ketchup and curry paste in a small bowl. Serve sausages and kraut with curry ketchup and mustard.

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