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This meal screams spring. Sausages, apples and onions are simmered in beer (or chicken broth, if you prefer) and served with a cabbage dish that Rach calls a "triple mash up": a warm slaw served like an iceberg wedge salad (one of her favorite types) with a German potato salad-style dressing on it. Round out the feast with good rye or pumpernickel bread, butter and cornichons or gherkin pickles.
For the sausages with apples and onions, sauté the onions in olive oil and butter over medium heat. Season with salt, pepper, bay and thyme and let soften 7 to 8 minutes. Add the apples, nutmeg and lemon and cook until apples are tender-crisp and onions are light golden, another 8 minutes.
In a cast-iron skillet, add sausages and pierce casings in a few places with a fork. Add about ⅛ inch of water to pan and cook away liquid at rolling simmer over medium-high heat. Spray with a bit of oil when liquid evaporates and crisp and brown the casings. Add the onions and apples and beer or stock to lift drippings. Serve with mustards and Charred, Spiced Cabbage Wedges (below).
For the cabbage dressing, heat oil in pot over medium and render bacon (if using). Add the shallots and garlic and let soften a few minutes. Remove from heat and whisk in vinegar, brown sugar and mustard.
For the cabbage, preheat a cast-iron skillet over medium-high heat, spray the cabbage with the oil and char a few minutes on each side of the wedges. Season with salt, pepper, carraway, cumin and paprika. Spoon the dressing over the wedges and top with parsley to serve.