Something that meets the season and looks a little ahead to warmer temps with its hint of acid brightness, this recipe takes advantage of George’s toasty malt and cocoa/caramel edges and its firm but balanced hop backbone. The sausage (or mushroom) richness aligns with the mustard and apple for a balanced experience. Cozy without feeling overly heavy… with an easy vegetarian pivot, too.

For good measure, I’m going to smoke the sausage myself, which I’d highly recommend, if the option is available to you!

Ingredients

• Smoked sausage (kielbasa, bratwurst, Mexican chorizo, or similar), 1 – 1.5 lb
• Green or purple cabbage, 1 small head, cored & sliced into .25” ribbons
• Yellow onion, 1 large, sliced
• Tart apples, 2, unpeeled and sliced into .25-.5” wedges (Cortland, Granny Smith, Braeburn or similar). If you’re pre-slicing, add a splash of lemon to prevent browning.
• Whole-grain mustard, 2 Tbsp.
• George, 12 oz.
• Stock (chicken or veg), 1 cup
• Apple cider vinegar, 1–2 Tbsp.

Optional spices: A pinch of caraway, a bay leaf, or some chili flakes. Finish with fresh thyme or parsley, if you like.

Assemble It

1. Smoke the Sausage (optional but great): If you want extra aroma, run the smoker at 225°F for 45–60 min (or mushrooms for 20–30 min; see vegetarian pivot below).
2. Sear: Slice sausage into coins; brown in a wide skillet over medium-high with a small amount of light olive oil and remove to a heat-safe bowl.
3. In the fat, cook the onion on low heat with a pinch of salt to translucent stage; add cabbage (and caraway, if using). Stir until wilted and picking up browned bits.
4. Stir in mustard. Deglaze with George; add stock and a bay leaf. Return sausage. 
5. Simmer covered for 8-10 minutes, then uncovered 5–10 min until cabbage is tender and glossy.
6. Lay the apple wedges on top and continue to simmer for 3-5 minutes, letting them warm, then fold in at the end so they stay intact.
7. Finish with a splash of cider vinegar and adjust your seasoning to taste.

Serve with crusty bread or boiled potatoes. Pour George at 50–54°F; let the first sip follow a hot bite.

Vegetarian pivot

• Swap sausage for 1 lb. of smoked mushrooms (portobello/cremini/oyster; smoke 20–30 min at 225°F, slice, then brown in oil before Step 2).
• Optional: Stir in 1 can of cannellini beans during the last 5 minutes of the braise for added texture and richness.

Make-ahead Notes

• Rewarm gently with a splash of stock or water.
• For big groups, keep warm at 180–200°F; add a squeeze of vinegar right before plating to keep it bright.