Grilled Mustard Sausages with a Sweet & Spicy Cabbage

Step 1: Cabbage ... Saute the onions, apples, and red pepper flakes in butter in a large saute pan on medium heat (I prefer non stick). Saute until tender, about 3-4 minutes. Then add in the cabbage and cover; reduce the heat to medium low and simmer 5-8 minutes until the cabbage is soft and tender. This can be made ahead and reheated; but it is just as good cold or room temp, as it is hot.

Step 2: Mix the vinegar with the brown sugar, a pinch of both salt and pepper and add to the cabbage. Toss well to combine. If the cabbage seems a bit dry, you can use a little chicken broth to give it a little moisture; or you can add a little water, just a tablespoon is all you need. Cover to keep warm as you make the sausages.

Step 3: Sausages ... Simmer the sausages in beer for 8-10 minutes on medium low heat to par-boil/pre-cook them. This can be done in the oven in a pan, on the stove top in a pot, or on the grill in an aluminum disposable pan. I also make sure to add any additional water to the beer and brats, so the brats are submerged. I simmer them slowly so they are about half way cooked. They will finish on the grill.

Step 4: Mustard and Grilling ... Mix the mustards (if you don't have a whole grain or stone ground, you can use all dijon mustard), honey and oregano. Then, transfer the sausages to a grill, rather it is an outside or inside grill and brush each sausage with the mustard sauce on all sides. Grill them 2-3 minutes per side and continue to brush with the mustard. They should take an additional 8-10 minutes to finish cooking. Don't have the grill to hot, medium heat is fine, you want them to finish cooking and brown up - not burn.

Step 5: Serve ... Toast the buns if you want, add the sausage and top with the cabbage. It can be cold, room temp or hot, that is up to you - I prefer the cabbage warm. ENJOY!