Best German Sausage With Mustard Caper Sauce Recipes

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

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.

KöNIGSBERGER KLOPSE

Steps:

• Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
• Finely chop onion.
• To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
• Shape 16 dumplings and set aside.
• Add liquid and spices to a large pot.
• Cut onions into quarters and add also to the pot.
• Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
• Remove dumplings from the liquid and keep warm.
• Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
• To a medium sized pot add butter and melt.
• Add flour and stir on medium heat until lightly brown.
• Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
• Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
• In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
• Add drained capers, lemon juice, and salt and pepper to taste.
• Place the onions and the dumplings into the sauce and let sit for about 15 min.

GERMAN SAUSAGE WITH MUSTARD CAPER SAUCE

Steps:

• Put bouillon cube in hot water to dissolve.
• Meanwhile, cut sausage into 1/2 to 1-inch pieces.
• Heat pan to medium, add oil, then sausage.
• While cooking, turn pieces of meat so that sides are braised.
• Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
• After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
• Simmer for another 7 to 10 minutes, letting it reduce some.
• 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.

MUSTARD CAPER SAUCE

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.

MEATBALLS IN CAPER SAUCE (KONIGSBERGER KLOPSE)

Steps:

• Meatballs:
• Soak bread cubes in milk to cover. When soft, squeeze dry and put in a large bowl.
• Add ground meat and mix well.
• Stir in onion, eggs, anchovy fillets, salt and pepper; work mixture with hands until well combined.
• Form into 2-inch balls.
• Bring bouillon to a boil in a large saucepan; drop in meatballs.
• Cook over medium heat until meatballs rise to the top, about 15 minutes. Remove from liquid with a slotted spoon and keep warm.
• Strain and reserve liquid.
• Sauce:.
• Melt butter in a saucepan.
• Stir in flour and blend well, cook 1 minute.
• Gradually add 3 cups strained liquid; cook slowly, stirring constantly, until liquid is thickened and smooth.
• Add lemon juice and capers. Season with salt and pepper.
• Add meatballs and heat through.