350 g fully cooked Wiener sausage, or Bratwurst, cut into 1/2-inch-thick slices
1 cup shredded Swiss cheese (4 ounces)
Preparation:
1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, peel, and thinly slice.
2. Using a mortar and pestle, coarsely crush the spice seeds. Combine seeds, beer, vinegar, mustard, cornstarch, sugar, pepper, Worcestershire sauce, and hot pepper sauce; set aside.
3. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender.
4. In an ungreased 2-liter rectangular baking dish, layer half of the cabbage mixture, half of the sausage, half of the potatoes, and half of the cheese.
5. Stir seed mixture; spoon half of the mixture atop cheese. Repeat layers, reserving remaining cheese for later.
6. Bake, uncovered, in a 190°C oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.
