Ingredients

serves 4

　　8 links good-quality bratwurst, bockwurst, weisswurst, or knackwurst sausages

　　A drizzle plus 1/4 cup olive or vegetable oil

　　1 cup white wine vinegar or cider vinegar

　　1/4 to 1/3 cup sugar (eyeball it)

　　8 peppercorns

　　2 to 3 whole cloves

　　2 fresh bay leaves

　　1 teaspoon sea salt or kosher salt

　　1 small head of red cabbage or 1/2 medium head, cored and thinly shredded, 1 pound

　　1 medium red onion, peeled, halved, and thinly sliced

　　1 green apple, quartered, cored, and thinly sliced

　　1 teaspoon caraway seed or cumin seed (optional)

　　Salt and pepper

　　4 slices pumpernickel bread

　　8 tablespoons (1 stick) butter, softened

　　1/4 cup finely chopped fresh herbs such as chives, dill, or flat-leaf parsley

　　1 cup good-quality spicy mustard

　　Fresh radishes, trimmed and lightly salted

　　Cornichons or baby gherkin pickles

　　

Step 1

Place the sausages in a skillet and add 1/2 inch of water and a drizzle of oil. Bring to a boil, then reduce the heat to medium and allow the liquid to evaporate, cooking the sausages through. Once the liquid evaporates, the oil will help brown and crisp up the casings.

　　

Step 2

Meanwhile, combine the vinegar, sugar, peppercorns, cloves, bay leaves, and sea salt in a small pot. Bring to a boil, stir, then reduce for 5 to 6 minutes over medium-low heat.

　　

Step 3

While the brine reduces, combine the cabbage, red onions, and apples in a bowl. Sprinkle with caraway or cumin seed if you like the flavor.

　　

Step 4

Pour the hot reduced brine through a strainer over the cabbage mix in a slow stream. Evenly distribute it, then pour about 1/4 cup of oil over the salad. Season with salt and pepper, toss to combine, and adjust the seasoning.

　　

Step 5

Toast the bread. In a small bowl, combine the softened butter with the herbs. Spread the mixture on the warm toast.

　　

Step 6

Serve the sausages with the toast, slaw salad, mustard, radishes, and pickles.

　　Rachael Ray's Look + Cook