3 slices thick-cut bacon, 4 1/2ozs, cut n2 bite-size piece
1/2 head green cabbage, cored et thinly sliced, 6cups
4 medium carrots, peeled et coarsely grated, 1 1/2 cups
1 large onion, halved et thinly sliced, 1 1/2 cups
3/4 tsp caraway seeds
coarse salt et freshly ground pepper
1/3 cup apple-cider vinegar
8 cooked dausages, such as bratwursts, knockwursts, et frankfurters
1/2 cup ketchup
1 tbsp 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 et fat is rendered, 5mins. add cabbage, carrots, onion, et caraway seeds; season w/salt et pepper. cover et cook, stirring occasionally, until vegetables are wilted et crisp-tender, 15mins
2. stir in vinegar. pierce each sausage a few times w/a fork et nestle n2 cabbage mixture. cover et cook until sausages are warmed through, 5mins. stir together ketchup et curry paste in a small bowl. serve sauages et kraut w/curry ketchup et mustard.