German Sausage With Mustard Caper Sauce Food

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MUSTARD CAPER SAUCE



Mustard Caper Sauce image

This warm sauce goes wonderfully well over bratwurst, kielbasa, smoked sausage, grilled salmon, steamed broccoli, or even plain old hot dogs.

Provided by Julesong

Categories     Sauces

Time 20m

Yield 1 meal's worth of sauce

Number Of Ingredients 11

1 cup hot water
1 teaspoon beef bouillon powder or 1 bouillon cube
1/2 teaspoon olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 cup dry red wine
1 teaspoon lemon juice
2 green onions, chopped
1 teaspoon capers
1 teaspoon cornstarch
3 tablespoons cold water

Steps:

  • In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
  • Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
  • Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
  • Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
  • Serve over sausages, salmon, or vegetables.

GERMAN SAUSAGE AND MEATBALLS (SAUERKLOPSE)



German Sausage and Meatballs (Sauerklopse) image

An old, old German recipe that has been in a friend's family for three generations. If you can't find German sausages in your market, then use small pork sausage links.

Provided by Olha7397

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

4 cups water
6 whole allspice
2 bay leaves
1 teaspoon salt
1/8 teaspoon pepper
1 cup coarsely chopped onion
1 lb German sausages
3 tablespoons all-purpose flour
3 tablespoons cold water
1/4 teaspoon sugar
1/2 cup cider vinegar
2 tablespoons breadcrumbs
1 lb lean ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sage
2 tablespoons all-purpose flour
1 tablespoon fine dry breadcrumb
1 egg

Steps:

  • FOR THE SAUERKLOPSE: In a large kettle combine water, allspice, bay leaf, salt, pepper, and chopped onion.
  • Bring to a boil and simmer 5 minutes.
  • Add sausage and simmer for about 20 minutes.
  • Make meatballs.
  • Add meatballs and continue to simmer for 15 minutes.
  • Blend 3 Tablespoons flour and 3 Tablespoons cold water together and stir into the stew.
  • Add sugar and vinegar.
  • Bring back to simmering, stirring constantly.
  • Add bread crumbs and simmer about 5 more minutes.
  • Serve with boiled potatoes or noodles.
  • FOR THE MEATBALLS: Mix together ground beef, salt, and pepper.
  • Rub sage and mix into ground beef along with flour and bread crumbs.
  • Beat egg slightly and mix thoroughly into ground beef mixture.
  • Shape into balls about 1 inch in diameter.

Nutrition Facts : Calories 206.8, Fat 8.8, SaturatedFat 3.4, Cholesterol 80.1, Sodium 693.2, Carbohydrate 12, Fiber 0.9, Sugar 1.8, Protein 17.9

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)



Konigsberger Klopse (German Meatballs in Creamy Caper Sauce) image

A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).

Provided by BecR2400

Categories     Meat

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 25

1 lb ground sirloin
1 lb ground pork
1 lb ground veal
4 eggs, slightly beaten
1 1/4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
1/2 cup milk
1 medium white onion, finely chopped
1 lemon, zest of, small finely chopped
1 lemon, juice of
3 tablespoons capers, chopped
3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
1/4 cup melted butter
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
flour (for rolling)
1 (32 ounce) box chicken stock or 1 (32 ounce) box vegetable stock
1 bay leaf
1/4 cup cider vinegar
1/2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
10 black peppercorns
2 tablespoons capers
1 lemon, zest of, small finely chopped
1 lemon, juice of
1 cup good quality sour cream (full fat to prevent curdling)
1/4 cup snipped fresh parsley, for garnish

Steps:

  • In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
  • Meanwhile, combine meatball ingredients, mix well.
  • Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
  • Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
  • To Make Cream Sauce:.
  • To hot broth stir in the sauce ingredients and heat through, but do not boil.
  • Add the cooked meatballs to the heated sauce, stir gently and warm through.
  • To Serve:.
  • Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
  • To Serve as an Appetizer:.
  • Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
  • Freezes well.

Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6

GERMAN SAUSAGE



German Sausage image

If you like a good basic German Wurst, this is it, great on the grill either stuffed in hog casings or as patties.

Provided by philamd

Categories     Pork

Time 1h15m

Yield 10 1/4 lb patties

Number Of Ingredients 10

2 1/2 lbs boneless pork butt, Boston butt
2 1/2 teaspoons rubbed sage
2 teaspoons salt
1 1/2 teaspoons ground pepper
1 1/2 teaspoons marjoram
1 teaspoon crushed red pepper flakes
1/2 teaspoon savory
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 teaspoon allspice

Steps:

  • Cut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm).
  • Grind the meat and fat together twice, using a coarse blade.
  • Add the spices to the meat and fat mixture and knead it in thoroughly.
  • Cover and refrigerate at least a couple of hours or overnight.
  • The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.

Nutrition Facts : Calories 254.9, Fat 17.9, SaturatedFat 6.2, Cholesterol 74.8, Sodium 534.8, Carbohydrate 0.7, Fiber 0.3, Sugar 0.1, Protein 21.4

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