Chop or slice the head of cabbage so that it is in strings (you can use a mandolin as well).
Heat the BBQ to 350 ( or heat a skillet on med-high heat)
Cook the sausages on the BBQ or in the skillet to an internal temp of 165F (you could also bake them in the oven at 350).
Allow the sausages to cool slightly before slicing.
While the sausages are cooling, add the bacon to the pan and fry until crisp.
Remove and set aside in paper towel to drain.
At this point, you can leave the bacon fat, remove the bacon fat, or use a combo of bacon fat and duck fat. I left about a tbsp. of bacon fat and added a tbsp. of duck fat. Use olive oil if you want to be healthier!
Add the julienned leek to the oil and fry until translucent.
Add the julienned carrot and pepper and fry until starting to brown (I like a little caramelization).
Add the cabbage and stir well and fry until wilted and starting to brown.
Add the salt, pepper, apple cider vinegar, broth. Stir well to combine.
Let the mixture reduce and thicken slightly.
While the mixture is reducing, chop the crisp bacon into small strips or bits.
Chop the parsley roughly.
Add the sausage into the skillet and mix in thoroughly.
Allow to cook for 1-2 minutes until the sausages are hot again.
Remove the skillet from the heat and garnish with the bacon and chopped parsley.
Pour an Austrian, German, or your favourite beer and dive in! (Beer is optional of course).