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Knackwurst with cabbage & mustard 'slaw'


  • Blanch the sausages in boiling water until just tender to the touch. Drain well and set aside.
  • Melt the butter in a heavy-bottomed pan and briefly sauté the garlic, caraway seeds and parsley with 2 tbsp mustard.
  • Then add the cabbage with a little oil, if needed, and a good pinch of salt. Stir well and gently cook until the cabbage is wilted, continually stirring.
  • At the same time, cook the sausages on a preheated ridged grill or BBQ until coloured all over.
  • Serve the sausages on a bed of the cabbage with a dollop of mustard on the side.


  • 4-8 large Knackwurst sausages
  • 50 gm soft butter
  • 1 large garlic clove, crushed
  • 1 tbsp caraway seeds, smashed
  • 2 tbsp chopped fresh parsley
  • Dijon mustard
  • ½ Savoy cabbage, finely sliced, ribs & core removed
  • olive oil
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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