Ingredients with Measurements:
- 4 Weisswurst sausages
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon caraway seeds
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beer
- 1 cup chicken broth
- 1 pound potatoes, peeled and cubed
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the vegetable oil in a Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. Add the caraway seeds, paprika, salt, and black pepper and cook for 1 minute.
4. Pour in the beer and chicken broth and bring to a simmer.
5. Add the Weisswurst sausages and potatoes to the pot.
6. Cover the pot with a lid and simmer for 25-30 minutes, or until the potatoes are tender and the sausages are cooked through.
7. Remove the sausages and potatoes from the pot and transfer to a serving dish.
8. Spoon the braising liquid over the sausages and potatoes.
9. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 394
Fat: 20g
Saturated Fat: 7g
Cholesterol: 47mg
Sodium: 1094mg
Potassium: 1030mg
Carbohydrates: 31g
Fiber: 4g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- You can use any type of sausage in place of Weisswurst.
- If you don't have chicken broth, you can use vegetable broth or water instead.
Variations:
- Add sliced carrots and celery to the pot for extra vegetables.
- Use different types of beer to change the flavor of the dish.
- Add a dollop of sour cream to the top of the dish before serving.
Tips and Tricks:
- Make sure to use a heavy-bottomed pot to prevent burning.
- Don't overcook the sausages or they will become tough.
- Use a light beer for a milder flavor or a dark beer for a stronger flavor.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or in a pot on the stove until heated through.
Presentation Ideas:
Serve the Beer-Braised Weisswurst with Potatoes in a large serving dish with the braising liquid spooned over the top. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
This dish pairs well with a cold beer and a side salad.
Suggested Side Dishes:
- German-style sauerkraut
- Roasted Brussels sprouts
- Steamed green beans
Troubleshooting Advice:
- If the braising liquid is too thin, you can thicken it with a cornstarch slurry.
- If the potatoes are not cooked through, simmer for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Weisswurst is a traditional Bavarian sausage made from veal and pork. It is typically served with sweet mustard and a soft pretzel.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the beer and caraway seeds. The paprika adds a smoky depth to the dish.
Serving Suggestions:
Serve the Beer-Braised Weisswurst with Potatoes as a hearty main course for lunch or dinner.
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Region: German