German Sausage Food
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
SPICY GERMAN SAUSAGE
Make and share this Spicy German Sausage recipe from Food.com.
Provided by Sgt. Pepper
Categories Pork
Time 30m
Yield 3 lb
Number Of Ingredients 11
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 850.5, Fat 59.6, SaturatedFat 20.7, Cholesterol 249.5, Sodium 1782.2, Carbohydrate 2.4, Fiber 1.1, Sugar 0.2, Protein 71.2
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