Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the garlic; using the flat side of your knife, gently smash each clove once. Large dice the potatoes. Peel and thinly slice the onion. Peel the carrots and cut into 1/2-inch-thick pieces on an angle.

Step 2

2 Make the sauerkraut: In a medium pot, combine the cabbage, vinegar, sugar, half the verjus, and 1/4 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat; carefully transfer to a bowl. Wipe out the pot. Set the sauerkraut aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Step 3

3 Start the vegetables & knockwurst: While the sauerkraut marinates, in the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the potatoes, onion, and carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the knockwurst and 1 3/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until the vegetables are tender and the liquid has reduced in volume by about 3/4. Carefully transfer the braised knockwurst to a plate.

Step 4

4 Finish the vegetables: Add half the mustard and the remaining verjus to the pot of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.

Step 5

5 Sear the knockwurst: In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the braised knockwurst and cook 30 seconds to 1 minute on the first side, or until browned and crispy. Flip and cook 30 seconds to 1 minute, or until browned and crispy. Transfer to a cutting board and cut in half crosswise on an angle.

Step 6

6 Plate your dish: Divide the finished vegetables and seared knockwurst between 2 dishes. Top with the sauerkraut (draining before adding). Serve with the remaining mustard on the side. Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel the garlic; using the flat side of your knife, gently smash each clove once. Large dice the potatoes. Peel and thinly slice the onion. Peel the carrots and cut into 1/2-inch-thick pieces on an angle.

Step 8

2 Make the sauerkraut: In a medium pot, combine the cabbage, vinegar, sugar, half the verjus, and 1/4 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat; carefully transfer to a bowl. Wipe out the pot. Set the sauerkraut aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Step 9

3 Start the vegetables & knockwurst: While the sauerkraut marinates, in the same pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the potatoes, onion, and carrots. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the knockwurst and 1 3/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until the vegetables are tender and the liquid has reduced in volume by about 3/4. Carefully transfer the braised knockwurst to a plate.

Step 10

4 Finish the vegetables: Add half the mustard and the remaining verjus to the pot of vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste.

Step 11

5 Sear the knockwurst: In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the braised knockwurst and cook 30 seconds to 1 minute on the first side, or until browned and crispy. Flip and cook 30 seconds to 1 minute, or until browned and crispy. Transfer to a cutting board and cut in half crosswise on an angle.

Step 12

6 Plate your dish: Divide the finished vegetables and seared knockwurst between 2 dishes. Top with the sauerkraut (draining before adding). Serve with the remaining mustard on the side. Enjoy!