German > Sausage > Kohlwurst

Kohlwurst and Apple Stuffing Recipe

Ingredients with Measurements:
- 1 lb Kohlwurst sausage, sliced
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 apples, peeled and chopped
- 1/2 cup unsalted butter
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 cups day-old bread, cubed
- 1 1/2 cups chicken broth
- 2 eggs, beaten

Special equipment needed:
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat oven to 350°F.

2. In a large skillet, cook Kohlwurst sausage over medium heat until browned. Remove from skillet and set aside.

3. In the same skillet, melt butter over medium heat. Add onion, celery, and apples, and cook until softened, about 5 minutes.

4. Add thyme, sage, rosemary, salt, and black pepper to the skillet and stir to combine.

5. In a large mixing bowl, combine bread cubes, Kohlwurst sausage, and onion mixture.

6. Pour chicken broth over the bread mixture and stir to combine.

7. Add beaten eggs to the bowl and stir until well combined.

8. Transfer the mixture to a 9x13 inch baking dish and bake for 45-50 minutes, or until the top is golden brown and crispy.


Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings

Nutritional information:
Calories: 380
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 920mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugar: 7g
Protein: 14g

Substitutions for ingredients:
- Kohlwurst sausage can be substituted with any other smoked sausage.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add chopped walnuts or pecans for extra crunch.
- Use different types of bread, such as sourdough or rye.
- Add dried cranberries or raisins for a touch of sweetness.

Tips and tricks:
- Use day-old bread for best results.
- Make sure to beat the eggs well before adding them to the mixture.
- If the stuffing is too dry, add more chicken broth.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Kohlwurst and Apple Stuffing in a large baking dish or on individual plates.

Garnishes:
Garnish with fresh herbs, such as parsley or thyme.

Pairings:
Serve with roasted vegetables, mashed potatoes, or a green salad.

Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Mixed green salad with vinaigrette dressing

Troubleshooting advice:
- If the stuffing is too dry, add more chicken broth.
- If the stuffing is too wet, add more bread cubes.

Food safety advice:
- Make sure to cook the Kohlwurst sausage thoroughly before adding it to the stuffing.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Kohlwurst is a type of smoked sausage that originated in Germany.

Flavor profiles:
The Kohlwurst and Apple Stuffing has a savory and slightly sweet flavor, with hints of thyme, sage, and rosemary.

Serving suggestions:
Serve the Kohlwurst and Apple Stuffing as a side dish for Thanksgiving or Christmas dinner.

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Region: German

Taste: Savory, Tangy, Sweet, Herbal, Aromatic