Knackwurst with Cider Braised Cabbage and Bacon

Knackwurst with Cider Braised Cabbage and Bacon

You’re going to want a bowl of this! Slices of Götzinger Knackwurst topped with Cider Braised Cabbage and Bacon. We served ours on a bed of creamy potato mash but would be great with steamed or roasted vegetables also!

Serves 3


  • Unsalted butter – 50g
  • Götzinger American Rindless Bacon (cut into 2cm pieces) – 200g
  • Red cabbage (roughly sliced) – 400g
  • Apple cider – 750ml
  • Apple cider vinegar – 125ml
  • Salt – to season
  • Cracked black pepper – to season
  • Götzinger Knackwurst – 450g


  1. Melt the butter in a large pot then add the bacon.
  2. Add the cabbage to the pot, followed by the cider and vinegar.
  3. Season with salt and pepper.
  4. Put the lid on and allow to cook on a medium heat for 30 minutes.
  5. Remove the lid for another 30 minutes and reduce the liquid.
  6. Fill another pot with water, and bring to a simmer.
  7. Put the knackwurst into the pot and simmer for 10 minutes.
  8. Serve the braised cabbage and knackwurst on a bed of mashed potato.
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