Ingredients with Measurements:
- 4 Bockwurst sausages
- 1 pound sauerkraut
- 1 pound potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 1/4 cup chicken broth
Special equipment needed:
- Large skillet with lid
- Potato peeler
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced potatoes and sauté until they are lightly browned.
4. Add the sauerkraut, caraway seeds, salt, and black pepper to the skillet and stir to combine.
5. Pour in the white wine and chicken broth and stir again.
6. Place the Bockwurst sausages on top of the sauerkraut and potatoes.
7. Cover the skillet with a lid and reduce the heat to low.
8. Simmer for 20-25 minutes, or until the potatoes are tender and the sausages are cooked through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 1700mg
Carbohydrates: 40g
Fiber: 8g
Sugar: 6g
Protein: 16g
Substitutions for ingredients:
- You can use any type of sausage instead of Bockwurst.
- You can use canned or homemade sauerkraut.
- You can use any type of potato instead of the ones specified in the recipe.
Variations:
- Add sliced apples to the skillet for a sweet and tangy flavor.
- Use beer instead of white wine for a more robust flavor.
- Add sliced bell peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to brown the potatoes before adding the sauerkraut to give them a crispy texture.
- Use a lid to keep the sausages moist and tender.
- Serve with a dollop of sour cream or mustard on top for added flavor.
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 stovetop until heated through.
Presentation ideas:
Serve on a large platter with the sausages on top of the sauerkraut and potatoes.
Garnishes:
Garnish with chopped fresh parsley or chives for added color and flavor.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- German-style potato salad
- Rye bread
- Cucumber salad
Troubleshooting advice:
- If the sauerkraut is too sour, add a pinch of sugar to balance the flavors.
- If the potatoes are not cooked through, add more chicken broth and continue simmering until tender.
Food safety advice:
- Be sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bockwurst is a type of German sausage that is traditionally made with veal and pork. It is often served with sauerkraut and potatoes, which are also popular ingredients in German cuisine.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the sauerkraut, with a hint of sweetness from the potatoes. The Bockwurst adds a smoky and meaty flavor to the dish.
Serving suggestions:
Serve hot with a cold beer or a glass of white wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Savory, Tangy, Meaty, Aromatic, Comforting