Ingredients with Measurements:
- 1 lb Ahle Wurst (smoked sausage)
- 1 lb sauerkraut
- 4 medium-sized potatoes
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp caraway seeds
- 1 cup chicken broth
- Salt and pepper, to taste
Special equipment needed:
- Large pot
- Skillet
- Potato masher
Step-by-step instructions:
1. Peel and dice the potatoes into small cubes. Rinse them under cold water and set aside.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the diced potatoes, caraway seeds, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
4. While the potatoes are cooking, prepare the sauerkraut. Drain and rinse the sauerkraut, then add it to a skillet over medium heat. Cook for 5-7 minutes, or until heated through.
5. In a separate skillet, cook the Ahle Wurst over medium heat until browned on all sides.
6. Once the potatoes are tender, use a potato masher to mash them slightly. Season with salt and pepper to taste.
7. To serve, place a scoop of mashed potatoes on a plate, followed by a serving of sauerkraut and a sliced Ahle Wurst.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Potatoes: simmer over low heat
- Sauerkraut: medium heat
- Ahle Wurst: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 25g
- Carbohydrates: 40g
- Protein: 25g
Substitutions for ingredients:
- Ahle Wurst: any smoked sausage can be used as a substitute
- Sauerkraut: can be substituted with any type of pickled cabbage
- Chicken broth: can be substituted with vegetable broth or water
Variations:
- Add sliced apples to the sauerkraut for a sweet and tangy flavor
- Use sweet potatoes instead of regular potatoes for a healthier twist
- Add chopped bacon to the mashed potatoes for extra flavor
Tips and tricks:
- Be sure to rinse the sauerkraut before cooking to remove excess salt
- Use a potato masher to mash the potatoes slightly, but not too much, as you still want some texture
- Serve with a side of mustard for dipping the Ahle Wurst
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve on a large platter family-style, with the Ahle Wurst sliced and fanned out on top of the mashed potatoes and sauerkraut.
Garnishes:
- Chopped parsley or chives
Pairings:
- German beer or Riesling wine
Suggested side dishes:
- Soft pretzels
- German potato salad
- Braised red cabbage
Troubleshooting advice:
- If the potatoes are too dry, add a splash of milk or cream to the pot before mashing.
Food safety advice:
- Be sure to cook the Ahle Wurst to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Ahle Wurst is a type of smoked sausage that originated in the Westphalia region of Germany.
Flavor profiles:
- Smoky, tangy, savory
Serving suggestions:
- Serve with a side of mustard for dipping the Ahle Wurst.
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Region: German