NORTH GERMAN GRUENKOHL (KALE) AND SAUSAGE
A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes.
Provided by LynJudd
Categories World Cuisine Recipes European German
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.
- Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.
- Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.
Nutrition Facts : Calories 827.7 calories, Carbohydrate 17.8 g, Cholesterol 160.8 mg, Fat 66.1 g, Fiber 2.9 g, Protein 38.7 g, SaturatedFat 29.2 g, Sodium 2599.1 mg, Sugar 4.5 g
WARM GERMAN POTATO SALAD WITH SAUSAGE
Make and share this Warm German Potato Salad with Sausage recipe from Food.com.
Provided by Millereg
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
- Add the onions, thyme, and caraway seeds.
- Sauté 2-3 minutes, or until the onions begin to soften.
- Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
- While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
- Lower the heat and simmer, covered, 15 minutes.
- Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
- Drain, cool slightly, and then slice the potatoes and kielbasa into ½ pieces- place in a large bowl.
- In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
- Season with salt and pepper.
- Drizzle this mixture over the potatoes and kielbasa and mix well.
- Arrange the onions on a serving platter and top with the potato mixture.
- Sprinkle with dill and serve warm.
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
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 POTATO SALAD WITH SAUSAGE
From Taste of Home. I love crock pot recipes. This one's a winner! My family raved about it. Leftovers are very flavorful. Cooking time is time in the crock pot. Easy! Not really a salad at all, but a HUGE one dish meal. You'll be more than satisfied with this one.
Provided by pamela t.
Categories Meat
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium heat until crisp. remove and drain.
- Saute onion in the drippings for one minute.
- Add sausage, cook until lightly browned.
- Add potatoes, cook 2 minutes longer.
- Drain. Transfer to a 3 quart slow cooder.
- In a small bowl, combine the remaining ingredients.
- Pour over sausage mixture.
- Cover and cook for 5-7 hours on low until potatoes are tender.
CABBAGE/POTATO AND GERMAN SAUSAGE SOUP RECIPE - (4.5/5)
Provided by Lsweetnell
Number Of Ingredients 10
Steps:
- Put a little oil in large pot, add 1 clove of garlic chopped and onion, and cook until onion is translucent... cut up and layer .... cabbage, potatoes, carrots and German sausage.. as you finish one layer sprinkle heavily with Italian seasonings... then when you have this layered to the top add stock and take 1 stick of butter and cut up into slices and spread on top, add water til you have enough to fill to (almost) top..put lid on and let it cook!!!
GERMAN POTATO SALAD WITH SAUSAGE
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes. If tiny new potatoes are not available, use large ones, scrub and cut into eighths. Cook about 10 minutes.
- Cut sausages into tiny pieces.
- Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
- Mix flour with a little of the vinegar to a smooth paste. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
- Drain potatoes, and cut into bite-size pieces.
- Chop pimento; trim and thinly slice scallions.
- Stir flour mixture into sausages with potatoes, and stir until mixture thickens. Stir in pimento and scallions.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 2 grams, Carbohydrate 123 grams, Fat 9 grams, Fiber 49 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 8 grams
GERMAN POTATO AND SAUSAGE CASSEROLE
Bake this delicious kielbasa and sauerkraut combined with potato soup to make a hearty dinner - perfect for German cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix potatoes and sauerkraut.
- In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
- Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.
Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 5 g, TransFat 1 g
GERMAN SAUSAGE AND CABBAGE SOUP
Make a hearty sausage soup in about 30 minutes, just right for mopping up with crusty dark bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In large saucepan or Dutch oven, melt butter over medium heat. Cook coleslaw mix, onion, celery and caraway seed in butter 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes, stirring occasionally, until potatoes are tender and soup is thoroughly heated.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 6 g, TransFat 1/2 g
PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE
quick creamy german potato salad that is made in a pressure cooker. It is take out of the "The Pressure Cooker Cookbook" by Toula Patsalis. I use lower fat turkey sausage. I have tried regular sausage in this recipe and it makes the salad too greasy. I normally dice the radishes and bell peppers in small pieces. I use about a half a pepper. I have substituted regular yellow mustard for dry mustard. Black pepper seems to be ok to use as well.
Provided by wackopatty
Categories Potato
Time 34m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
- Pour salad in serving bowl and serve warm or chilled.
Nutrition Facts : Calories 385.3, Fat 19.5, SaturatedFat 5.8, Cholesterol 132.2, Sodium 832.9, Carbohydrate 36.2, Fiber 4.8, Sugar 3.5, Protein 16.9
GERMAN SAUSAGE CHOWDER
Yummy and warm... polska kielbasa, potatoes and Swiss cheese make up this satisfying chowder. This is also delicious with Cheddar cheese in place of the Swiss.
Provided by ALLIE1275
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.
Nutrition Facts : Calories 585.4 calories, Carbohydrate 39.5 g, Cholesterol 102.9 mg, Fat 34.9 g, Fiber 5.4 g, Protein 29.5 g, SaturatedFat 17.5 g, Sodium 1127.2 mg, Sugar 10.9 g
GERMAN STYLE SAUSAGE APPLE BAKE
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Peel, core and slice apples. Layer apples and sausage on the bottom of a 9 by 13 by 2-inch casserole dish and dot with butter. Then layer the onions, potatoes, bell peppers and zucchini. Bake in a preheated 300 degree oven for 1 hour. Once casserole is cooked, cover the top with cheese and bake until melted.
LINSEN SUPPE MIT WURST (GERMAN LENTIL SOUP WITH SAUSAGE)
This is a nice German style Lentil soup that I came up with over the years. I love real German food and this is my version of this classic. My wife is from Germany and she loves it.
Provided by WillN
Categories Lentil
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, sauté onions in butter until translucent.
- Rinse lentils, removing any grit. Place in the stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, black pepper and celery salt. Bring to boil over high heat; reduce heat and add ham hock or ham bone.
- Simmer for 2 hours. Add water as needed, I like it thick and rich so I add very little water.
- After two hours, in separate saucepan, combine veg oil and flour. Heat over medium heat, stirring constantly until browned, to make a roux.
- Once the roux is a light chocolate color, Temper the roux with a couple of ladle fulls of the soup fluid (try to leave out lentils). Add roux/soup mixture to soup, it will thicken slightly. Sometimes its nice to use a hand held blender(boat motor as Emeril would call it) and puree some of the soup. I generally give it a few pulses. (Just don't forget to remove the bay leaf!).
- Simmer for as long as you care to on low heat, the longer the better! Two hours at least for good flavor.
- When ready to serve; Remove the ham hock or ham bone. If you used a ham hock, you could break up the pieces of the meat and mix with the soup. Usually it has added all the flavor it can to the soup and the meat doesn't really add much in taste. So I don't do this. Add wurst and simmer 5 minutes more to heat through.
- Serve hot, on top of a bowl of spaetzle.
- Tastes even better the next day!
Nutrition Facts : Calories 537.4, Fat 15, SaturatedFat 4.7, Cholesterol 24.6, Sodium 737.7, Carbohydrate 67.8, Fiber 23.6, Sugar 10.5, Protein 32.2
PRETZEL BUN REUBEN SAUSAGE SANDWICH WITH GERMAN-STYLE POTATO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h30m
Yield 4 sandwiches
Number Of Ingredients 43
Steps:
- For the potato salad: Put the potatoes in a medium pot and cover water by 1 inch. Bring to a boil, season with salt and cook until tender, 12 to 15 minutes. Drain the potatoes and return them to the hot pot.
- While the potatoes are cooking, add the bacon to a medium skillet and cook over medium heat until crisp. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet. Add the onions and garlic to the bacon fat and cook for a few minutes. Add the mustard and coriander seeds and cook for another 3 minutes. Add the apples and cook for 3 more minutes. Sprinkle in the brown sugar, add the stock and bring to a simmer. Cook for a couple minutes, stirring to dissolve the sugar.
- In a small bowl, whisk together the cider vinegar and grainy mustard, and then slowly whisk in the canola oil.
- Add the onion-apple mixture and the vinaigrette to the hot pot of drained potatoes. Set aside until cool to allow the potatoes to absorb all the flavors.
- Season the potato salad with salt and pepper, then add the crisp bacon and the celery and parsley. Toss well.
- For the sausage: In a large bowl, combine the pork shoulder, short rib, fatback, parsley, salt, red wine vinegar, sugar, celery seed, granulated garlic, granulated onion, nutmeg, caraway, coriander, dry mustard, paprika, black pepper and some salt. Run the mixture through a meat grinder fitted with the die with the largest holes (see Cook's Note). Repeat so that all of the meat goes through the grinder twice. Mix in the Swiss cheese and up to 1/4 cup cold water as needed.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the prepared sausage mixture in the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your last three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles.
- Twist the casings to create 5-inch sausages that are even in size. Tie each sausage with butcher's twine to keep them nicely sealed. Prick the sausages all over with a pin or skewer to vent steam during cooking.
- Place the sausage links in boiling water and parboil for 10 to 15 minutes. Slice the sausages in half lengthwise and saute until browned in a preheated saute pan slicked with olive oil.
- For the thousand island sauce: Combine the sour cream, ketchup, relish, Worcestershire and some salt and pepper in a bowl. Stir to blend.
- To assemble the sandwich: Spread a pretzel bun, top and bottom, with thousand island sauce and then with brown mustard. Add sauerkraut and sausage halves to the bottom bun and cover with the bun top.
CHICKEN AND SAUSAGE SANDWICHES WITH SAUTEED BELL PEPPERS AND GERMAN POTATO SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sandwiches: Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.
- Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.
- Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.
- For the potato salad: To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.
GERMAN SAUSAGE CHOWDER
This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.
Provided by Karen From Colorado
Categories Chowders
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
- Bring to boil, reduce heat.
- Cover and simmer for 20 minutes or until potatoes are almost done.
- Stir in cabbage.
- Cook 10 minutes more.
- Stir in 2 1/2 cups of the milk.
- Stir remaining 1/2 cup of milk into the flour.
- Stir flour and milk into soup.
- Cook and stir until thickened.
- Stir in cheese until melted.
CURRY SAUSAGE GERMAN STYLE (CURRYWURST) FROM GERMAN CHEF
Curry Sausage (Curry wurst) is a very popular German snack/fast food on the go. Its easy to make, kids love and its cheap! I'm using hotdogs in this recipe but any type of brats, breakfast sausages and franks will work great with this sauce.
Provided by sonnyu28
Categories German
Time 7m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice onions very very small (or use onion powder) and saute in olive oil or butter.
- Ad all other ingredients except the water and stir constantly while heating for 5 minutes.
- Ad water and reduce heat to a small simmer.
- Ad sugar if needed (the sauce should be on the sweet side with just enough kick from the curry and the cayenne).
- Cut hotdogs into bite size pieces and saute golden brown. (if you use brats saute or grill brats in one piece and dice when done).
- Pour curry sauce over sausage pieces on the plate, sprinkle some curry powder on top.
- Best served with french fries.
Nutrition Facts : Calories 394.2, Fat 27.1, SaturatedFat 10.6, Cholesterol 47.5, Sodium 1575.1, Carbohydrate 27.8, Fiber 0.6, Sugar 23.4, Protein 11.1
GERMAN SUMMER SAUSAGE
This summer sausage takes a while to make but it worth it.
Provided by Eddie Jordan
Categories Meat Appetizers
Time 5h20m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients, cover and place in refrigerator. ( over night )
- 2. Mix well each day for 4 days, on the fourth day work out all the bubbles.
- 3. Roll in foil to make three sticks place in a 175 degree oven for 5 hours, turn off oven and leave in oven 1 hour.
GERMAN STYLE RICE SAUSAGE SAUERKRAUT CASSEROLE
Steps:
- Sauté diced onion with 1/2 stick of the margarine/butter until soft.
- Meanwhile brown sausage in skillet. When this is browned add the cup of Minute Rice & cup of water and let cook until rice is soft, about 5 minutes, stirring during this cooking. Add sautéed onion, rinsed & drained sauerkraut, the additional 1/2 cup butter/margarine with the paprika to taste and simmer all to heat through. Add sour cream and mix through.
- Pour into greased casserole dish, sprinkle paprika on top and bake at 350 degrees F for 30 minutes or until top is browned. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GERMAN SAUSAGE SOUP
My granddaughter Vivian is addicted to this soup. The original soup calls for "Bratwurst" or "Knackwurst" but I usually use Polish Kielbasa instead.
Provided by Marsha Gardner
Categories Cream Soups
Number Of Ingredients 11
Steps:
- 1. In a Dutch oven, combine sausage, potatoes, onion, carrots, celery, salt and pepper. Add 2-3 cups water (I sometimes use chicken broth). Bring to a boil and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender.
- 2. Stir in cabbage and cook for 10 minutes longer or until vegetables are tender. Stir in 2 1/2 cups milk.
- 3. Stir flour and remaining milk together and then add to soup. Cook on low until thick and bubbly. Stir in cheese until melted. Garnish with fresh parsley.
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