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German Sausages with Quick Kraut & Curry Ketchup

Ready in 30 minutes

Serves 4 people

Recipe at Martha Stewart

Photo by Bryan Gardner


3 slices thick-cut bacon (4 1/2 ounces), cut into bite-size pieces

1/2 head green cabbage, cored and thinly sliced (6 cups)

4 medium carrots, peeled and coarsely grated (1 1/2 cups)

1 large onion, halved and thinly sliced (1 1/2 cups)

3/4 teaspoon caraway seeds Coarse salt and freshly ground pepper

1/3 cup apple-cider vinegar

8 cooked sausages, such as bratwursts, knockwursts, and frankfurters

1/2 cup ketchup

1 tablespoon red curry paste

Mustard, such as whole-grain, for serving


  1. Cook bacon in a large straight-sided skillet over medium, stirring occasionally, until golden brown and fat is rendered, about 5 minutes. Add cabbage, carrots, onion, and caraway seeds; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are wilted and crisp-tender, about 15 minutes.
  2. Stir in vinegar. Pierce each sausage a few times with a fork and nestle into cabbage mixture. Cover and cook until sausages are warmed through, about 5 minutes. Stir together ketchup and curry paste in a small bowl. Serve sausages and kraut with curry ketchup and mustard.