German-Style Sausage and Potatoes

Ingredients:

• 700 g medium potatoes
• 4 teaspoons anise seeds
• 1  1/2 teaspoons coriander seed
• 1 teaspoon caraway seeds
• 1 teaspoon mustard seeds
• 1/3 cup beer
• 1/4 cup vinegar
• 3 tablespoons spicy brown mustard
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• few dashes Worcestershire sauce
• few dashes bottled hot pepper sauce
• 2 medium onions, chopped (1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 1 cup shredded cabbage
• 1 tablespoon olive oil
• 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.