Ingredients with Measurements:
- 4 Weisswurst sausages
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
- 4 medium potatoes, peeled and cubed
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Large skillet for frying sausages
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until tender. Drain and set aside to cool.
2. In a mixing bowl, combine the red onion, celery, parsley, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper. Mix well to make the dressing.
3. Add the cooled potatoes to the dressing and toss to coat. Set aside.
4. In a shallow dish, mix together the flour, salt, and black pepper.
5. In another shallow dish, beat the eggs.
6. In a third shallow dish, place the breadcrumbs.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Dredge each Weisswurst sausage in the flour mixture, then dip in the beaten eggs, and coat in the breadcrumbs.
9. Place the sausages in the hot oil and fry until golden brown on all sides, about 5-7 minutes.
10. Use a slotted spoon to remove the sausages from the skillet and place them on a paper towel to drain excess oil.
11. Serve the fried Weisswurst with the potato salad on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying sausages
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 42g
Carbohydrates: 46g
Protein: 20g
Substitutions for ingredients:
- Any type of sausage can be used instead of Weisswurst.
- White wine vinegar can be used instead of apple cider vinegar.
- Canola oil can be used instead of vegetable oil.
- Red potatoes can be used instead of white potatoes.
Variations:
- Add diced pickles or capers to the potato salad for extra flavor.
- Serve the fried sausages with a side of sauerkraut.
- Use a different type of dressing for the potato salad, such as a creamy dressing with mayonnaise and sour cream.
Tips and tricks:
- Make sure the oil is hot enough before frying the sausages to ensure they cook evenly.
- Use a slotted spoon to remove the sausages from the skillet to avoid excess oil on the finished dish.
- Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving for best flavor.
Storage instructions:
Leftover fried sausages can be stored in an airtight container in the refrigerator for up to 3 days. Leftover potato salad can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the fried sausages, place them in a preheated oven at 350°F for 10-15 minutes until heated through. The potato salad can be served cold or at room temperature.
Presentation ideas:
Serve the fried sausages on a platter with the potato salad on the side. Garnish with fresh parsley or sliced green onions.
Garnishes:
Fresh parsley, sliced green onions
Pairings:
- Serve with a cold beer or a glass of white wine.
- A side of crusty bread or pretzels would be a great addition to this dish.
Suggested side dishes:
- Sauerkraut
- Roasted vegetables
- Coleslaw
Troubleshooting advice:
- If the sausages are not browning evenly, adjust the heat of the skillet.
- If the potato salad is too dry, add more dressing or a splash of olive oil.
Food safety advice:
- Make sure the sausages are cooked 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:
Weisswurst is a traditional Bavarian sausage made from veal and pork. It is typically served with sweet mustard and a soft pretzel.
Flavor profiles:
The fried Weisswurst has a crispy exterior and a juicy, savory interior. The potato salad is tangy and refreshing.
Serving suggestions:
This dish would be great for a casual summer barbecue or Oktoberfest celebration.
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Region: German