Take a fork and punch holes in the sausages while they’re cooking in the water. This lets a lot of the fat escape from the sausages and will give you sausage with a good, firm bite. Make sure to cook them through, but stop cooking before the skins split.
Take off the heat and let set in the warm water.
In another skillet start sautéing the bell pepper until it begins to soften, then add the onion and stir the two together until the bell peppers are soft and the onions translucent.
I just use canned red cabbage, add a little sugar and heat it in a saucepan.
Dry the cooked sausages on a cloth or paper towels. Grill them under the grill in your oven or on your charcoal or gas grill to brown them. Slice diagonally in pieces about 1-1/2 inches long. Serve a mixture of the sausages on each plate, place a serving of the bell pepper and onions on the side and make servings in side dishes of the red cabbage. Serve with some good, dark rye bread and be sure to have from two to four types of mustard and horseradish on the table.
This makes a hearty meal – if you want to make it authentic, serve some good beer. Every once in a while, this makes a special treat which will be well appreciated by everyone with their feet under your table.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.