Ingredients with Measurements:
- 4 Schinkenwurst sausages
- 2 cups sauerkraut
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, caraway seeds, salt, and pepper.
3. Brush the mixture onto the Schinkenwurst sausages.
4. Place the sausages on the grill or grill pan and cook for 5-7 minutes on each side, or until they are browned and cooked through.
5. While the sausages are cooking, heat the sauerkraut in a small saucepan over medium heat until warmed through.
6. Serve the grilled Schinkenwurst with the warmed sauerkraut on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 28g
Carbohydrates: 8g
Protein: 18g
Substitutions for ingredients:
- Schinkenwurst sausages can be substituted with any type of grilled sausage.
- Caraway seeds can be substituted with fennel seeds or mustard seeds.
- Sauerkraut can be substituted with any type of pickled vegetable.
Variations:
- Add sliced onions and bell peppers to the grill for added flavor and texture.
- Serve with a side of German potato salad or rye bread.
Tips and tricks:
- Make sure to brush the sausages with the olive oil mixture to prevent them from sticking to the grill.
- Use tongs to flip the sausages to prevent them from breaking apart.
- If using a grill pan, make sure to heat it up before adding the sausages to prevent them from sticking.
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 warmed through.
Presentation ideas:
Serve on a platter with the sausages arranged in a line and the sauerkraut in a small bowl on the side.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a cold German beer or a glass of Riesling.
Suggested side dishes:
German potato salad, rye bread, or roasted vegetables.
Troubleshooting advice:
- If the sausages are sticking to the grill, brush them with more olive oil or move them to a cooler part of the grill.
- If the sauerkraut is too sour, add a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Schinkenwurst is a German-style smoked sausage made with pork and beef.
Flavor profiles:
Salty, smoky, tangy, and savory.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: German