Braised bockwurst and warm vegetable-hard cider 'kraut with German style potatoes Recipe | Food Netw

Ingredients

• 4 large Maris-Piper potatoes, peeled and cut into bite-sized pieces
• Salt
• 900g bockwurst or bratwurst (veal or veal and pork) sausages
• Extra-virgin olive oil, for drizzling plus 2 tbsp
• 250g red cabbage (1/2 a cabbage)
• 2 carrots
• 2 to 3 sticks celery
• 1 medium-large red onion
• 1 apple, peeled and quartered lengthwise, core trimmed away
• 1 bay leaf
• 1 Tbsp grill seasoning (recommended: Montreal steak seasoning by McCormick) or, coarse salt and pepper
• 2 tsp caraway seeds
• 4 slices rasher bacon
• 1 small yellow onion, chopped
• 1 (400ml) bottle hard apple cider
• 50ml grainy Dijon mustard
• 100ml white wine or white balsamic vinegar
• 2 rounded tsp sugar
• 250ml chicken stock
• 1 generous handful flat-leaf parsley, chopped
• Freshly ground black pepper
• Hard cider, or white Belgian ale with orange wedge, for serving