GERMAN SAUSAGE SKILLET
Make dinnertime delicious with this German Sausage Skillet recipe. This delicious German Sausage Skillet gets its savory flavor from mustard and sauerkraut.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cut sausage into 3 pieces, then cut each piece lengthwise in half. Cook in large nonstick skillet on medium heat 5 to 7 min. or until evenly browned, turning occasionally. Remove from skillet; cover to keep warm.
- Melt butter in skillet. Add onions; cook 3 min. or until tender, stirring frequently. Stir in mustard. Add sauerkraut; mix lightly. Cook 5 min., stirring occasionally.
- Top with sausage; cover. Cook 5 min. or until heated through.
Nutrition Facts : Calories 220, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 810 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 2 g, Protein 8 g
GERMAN SAUSAGE FRY
DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said "I'll have what they are having!" Unfortunately they were having the last available servings of a house special. He was crushed. The "house" wasn't into sharing their recipe. Just based on "eye-balling" the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this.
Provided by Catte Nappe
Categories Pork
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Steam sausages 8 to 10 minutes.
- While sausages cool enough to handle, saute onion chunks in oil until they soften.
- Remove onions from pan and set aside.
- Slice sausages into large chunks and add to frying pan.
- Saute until sausages begin to brown.
- Return onions to pan, add beer and mustard.
- Stir until mixture is warm.
Nutrition Facts : Calories 378.1, Fat 33.5, SaturatedFat 8.3, Cholesterol 53.8, Sodium 477.3, Carbohydrate 6.1, Fiber 0.8, Sugar 2.3, Protein 11.8
MIDWESTERN GERMAN FRIES WITH SAUSAGE GRAVY
This is a popular breakfast item served in a lot of restaurants in Ohio. It's a mixture of homefries, onion, green peppers and eggs topped off with sausage gravy. I like using either Italian sausage or sage sausage for the gravy. A great way to use leftover baked potatoes. If you don't have any leftover baked potates, you can put the potatoes in the microwave and use the baked potato setting. Let the potatoes cool to the touch then peel (or leave the skin on if you pefer) and slice.
Provided by Crafty Lady 13
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the potatoes into thin slices. Fry potatoes, onion and green pepper in butter in a large skillet.
- Once the potatoes are fried to your liking, add the beaten eggs. Stir mixture and cook until the eggs are done.
- While the potato mixture is cooking, brown the pound of sausage in another skillet breaking up the sausage into small chunks.
- Once the sausage is completely cooked, mix the milk and flour together until smooth and add to the sausage. Cook over medium-high heat until the sausage gravy thickens.
- Serve the sausage gravy over the German Fries.
Nutrition Facts : Calories 1121.4, Fat 67.2, SaturatedFat 23.7, Cholesterol 638.1, Sodium 1466.6, Carbohydrate 66.5, Fiber 6.2, Sugar 4.9, Protein 61.1
HOMEMADE GERMAN BRATWURST
Enjoy the authentic taste of Germany through these delicious Bratwursts! Make a double batch, freeze them, and you can conveniently grab and grill a bratwurst any time the craving hits you!
Provided by Kimberly Killebrew
Categories Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Combine the pork, fat and crushed ice in a bowl and then, working quickly, use a meat grinder to grind the mixture through a 1/4 inch (6mm) die. Preferably grind the meat mixture into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time. Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.Chill the meat in the refrigerator while you assemble the spice mixture.
- In a small bowl combine all the spices.Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mix and dry milk powder.Mix the meat mixture with the paddle for 3-4 minutes until threads begin to appear in the meat: If you take a clump of meat and pull it apart with your fingers you will see tiny threads pulling apart. When you see this your meat is ready. *If the meat mixture is too dry and stiff, add a little ice water. You want a soft/smooth mixture that will easily go into the casings.*This is also the time to taste your sausage mixture so you can adjust the seasonings if needed. To do this, take a bit of the meat mixture, fry it up in a pan, taste it and adjust the seasonings if needed.Place the meat mixture back in the refrigerator while you prepare the casings.
- Thread your sausage stuffer with the prepared hog casings, fill the sausage stuffer with the meat mixture, and stuff the casings being careful to avoid air gaps while also being careful to not over-stuff the casings.Twist the sausages into links. Use a sausage pricker to prick any air bubbles out of the links.For best results chill the sausages overnight.
- To prepare the bratwursts, gently poach them in lightly salted water (place sausages in pot of water, gradually bring liquid to a light simmer/do NOT boil, and poach sausages until partially cooked, 3-4 minutes) and then fry or grill them. Once poached they will keep in the fridge, tightly wrapped, for up to a week.You can either freeze the Bratwursts raw prior to poaching (then thaw, poach, fry/grill) or freeze them once they're poached.
- This yields roughly 10 bratwursts depending on the size and diameter.
Nutrition Facts : ServingSize 1 bratwurst, Calories 421 kcal, Carbohydrate 2 g, Protein 28 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 993 mg, Fiber 1 g, Sugar 2 g
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12 TYPES OF GERMAN SAUSAGES - THE SPRUCE EATS
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- Bratwurst. Bratwurst and Rostbratwurst is a sausage made from finely minced pork and beef and usually grilled and served with sweet German mustard and a piece of bread or hard roll.
- Nürnberger Rostbratwurst. Nürnberger Rostbratwurst–smaller (pinkie finger-sized) bratwurst sausages, flavored with marjoram and a source of great national (for the state of Franconia) pride.
- Blood Sausage (Blutwurst) Blutwurst, or blood sausage, is made with congealed pig or cow blood and contains fillers like meat, fat, bread or oatmeal. It is sliced and eaten cold on bread.
- Frankfurter (Bockwurst) Bockwurst originated in Frankfurt and is made from veal with some pork or other meats and flavored with salt, pepper, and paprika.
- Bregenwurst. Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. It is often stewed and served with kale. It is about the size and color of Knackwurst.
- Knackwurst. Short and stubby Knackwurst, or Knockwurst, sausages are often all-beef and flavored with garlic. They are sometimes smoked and then served traditionally with sauerkraut and potato salad.
- Landjäger. Landjäger is a type of dried sausage made from beef, pork, lard, sugar and spices. It is air dried and resembles a small salami. It does not require refrigeration and can be eaten cold or boiled.
- Leberwurst. Leberwurst, or Liverwurst, is usually made from pork with some pork liver and flavored in various ways. It is spreadable. Kalbsleberwurst–veal liverwurst is made from veal and pork liver.
- Leberkäse. Leberkäse (literally "liver cheese") from Bavaria is a type of sausage that does not contain cheese or liver. It is similar to a pink meatloaf with very finely minced corned beef, pork and onions.
- Teewurst. Teewurst is an air-dried or raw sausage (like salami and Landjägerwurst) made from pork, bacon, and beef. After being smoked over beechwood, it then undergoes a fermentation much like yogurt to help preserve it.
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- To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
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