Knack d Alsace

Method

1. 1 Bring the water to 80 degrees Celsius, then turn off the heat before adding the sausages. Boiling water will cause the sausage casings to crack and all the juices to be lost.
2. 2 Soak the sausages in that hot water for 12 minutes to make them plump and shiny.
3. 3 Boil potatoes with the skin on for 20 minutes, then peel them while they are still hot.
4. 4 Simmer the pickled cabbage with apple cider vinegar and butter for 10 minutes to reduce its sourness.
5. 5 Serve the sausages with sauerkraut, potatoes, Dijon mustard, and bread; the knack is the sound the casing cracks when bitten, so they must be eaten while still hot.