The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Spiced pork sausages in rolls with red cabbage


"A take on street food in Germany - the bratwurst in a white bun with mustard," says Boetz. "Our breads come from the German master bakers at Neu's, a small bakery in Bondi Junction. It's the only bakery I know that has a complete focus on making traditional German recipes using local ingredients to create what are truly outstanding products. Neu's uses rye sourdough for a denser and more flavoursome bread, and bakes in deck ovens for a crust that isn't as sharp or harsh as wheat-flour sourdoughs. And their pretzels are exactly what you'd find hanging in a baker's window in Germany: soft, salty and full of flavour." Begin this recipe two days ahead to soak the sausage casing and to hang the sausages.

You'll need

12 German-style mini brioche buns (see note), split lengthways To serve: German-style mustards   Spiced pork sausages 2 tsp fennel seeds 1 kg fatty minced pork ½ tsp freshly grated nutmeg 1.1 metres natural sausage casing (see note)   Sweet and sour red cabbage 1 tart apple, such as Granny Smith, coarsely grated 1 tbsp lemon juice 500 gm red cabbage (about ¼ large), shredded on a mandolin 2 tbsp white wine vinegar or cider vinegar 1 tbsp white sugar 1 tbsp vegetable oil

Method

  • 01
  • For spiced pork sausages, dry-roast fennel seeds until fragrant (1 minute), then finely grind in a spice grinder or with a mortar and pestle. Combine in a bowl with pork and nutmeg and season generously to taste (to check seasoning, fry a little mixture in oil, taste, then adjust as necessary). Force the mixture into sausage casing with a sausage machine (see note) or Kitchenaid attachment and tie casing in a knot at each end to secure (make sure the filling is not too firm). Tie the sausages off at 10cm intervals, twisting in opposite directions from the last, to form small sausages. Hang in the refrigerator for 24 hours.
  • 02
  • Meanwhile, for sweet and sour red cabbage, mix apple and lemon juice in a bowl to combine well. Transfer to a saucepan with cabbage, vinegar, sugar, oil and 60ml water, season to taste and mix well. Cover with a tight-fitting lid and steam over very low heat until very tender (15-20 minutes). Serve hot or transfer to sterilised jars, seal, cool to room temperature and refrigerate. Sweet and sour red cabbage will keep refrigerated for a year.
  • 03
  • Cook sausages in a frying pan over medium heat, turning occasionally, until they have a lovely golden-brown colour and are cooked through (4-5 minutes). Meanwhile, if you have made the cabbage in advance, warm in a small saucepan over medium-high heat.
  • 04
  • To serve, spread brioche buns with mustard to taste, press a sausage into each, top with a little sweet and sour red cabbage, add an extra dollop of mustard and serve hot.
Note German-style brioche buns are available from select delicatessens and bakeries. Natural sausage casings are best ordered in advance from your butcher; soak them overnight in two changes of water and drain them well before using. Sausage machines are available from select kitchenware shops.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry rosé.

Featured in

Nov 2013

You might also like...

Oysters with wasabi nori and lime dressing

recipes

Caponata tartlets

Lardo, truffle honey and walnuts

recipes

White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt

recipes

Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×