Altenessner coleslaw with two kinds of sausage (party)

Ingredients for 6 servings:

• 1.2 kg white cabbage
• 2 m.-sized onion(s)
• 100 ml vinegar (white wine vinegar or other mild vinegar to taste)
• 2 tbsp sugar
• Salt and pepper, white
• 1 tsp caraway seeds (can be omitted)
• 300 g meat sausage
• 200 g sausage, coarse Krakauer
• 50 g bacon, smoked streaky
• 1 tbsp oil
• Parsley (quantity nB)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

traditional recipe

Clean, wash, and quarter the cabbage. Remove the stalk and cut the cabbage into thin strips. Mash vigorously in a bowl. Peel the onions and slice them into thin rings. Bring the vinegar, sugar, and onions to a boil (dilute the vinegar or slightly increase it to taste) and pour over the cabbage. Season with salt, pepper, and caraway seeds, if desired. Remove the skin from the pork sausage. Then thinly slice both sausages. Finely dice the bacon and fry in the hot oil until crispy. Add the Krakauer sausage and fry briefly. Do not fry the pork sausage; mix it with the bacon and the Krakauer sausage into the cabbage. (I also know the version with fried pork sausage; that’s a matter of taste, but the two different varieties add something special.) Cover and let stand for about 30 minutes. Season the coleslaw with salt and pepper and sprinkle with chopped parsley. Enjoy! In Essen, people usually accompany it with a cold beer!