Ingredients with Measurements:
- 1 lb Leberkäse
- 4 medium potatoes
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced pickles
- 1/4 cup diced apple
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Peel and dice the potatoes into small cubes. Place them in a large pot of salted water and bring to a boil. Cook for 10-15 minutes or until tender. Drain and set aside to cool.
3. Cut the Leberkäse into thick slices and place them on a baking sheet. Bake for 15-20 minutes or until golden brown.
4. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper.
5. Add the diced red onion, celery, pickles, and apple to the mixing bowl. Mix well.
6. Add the cooled potatoes to the mixing bowl and mix until everything is well combined.
7. Serve the Leberkäse with the Kartoffelsalat on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage instead of Leberkäse.
- You can substitute the mayonnaise with Greek yogurt or sour cream.
Variations:
- Add some diced bacon to the Kartoffelsalat for extra flavor.
- Use different types of pickles, such as sweet or spicy, to change the flavor of the Kartoffelsalat.
Tips and tricks:
- Make sure to dice the potatoes into small cubes so that they cook evenly.
- You can make the Kartoffelsalat ahead of time and store it in the refrigerator until ready to serve.
- Serve the Leberkäse with some mustard on the side for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Leberkäse in the oven at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the Leberkäse and Kartoffelsalat on a large platter for a family-style meal.
Garnishes:
- Garnish the Kartoffelsalat with some chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Serve with some crusty bread or a side salad.
Troubleshooting advice:
- If the Kartoffelsalat is too dry, add some more mayonnaise or Greek yogurt to the mixture.
Food safety advice:
- Make sure to cook the Leberkäse to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Leberkäse is a traditional German dish that originated in Bavaria.
Flavor profiles:
- The Leberkäse is savory and slightly salty, while the Kartoffelsalat is tangy and slightly sweet.
Serving suggestions:
- Serve the Leberkäse and Kartoffelsalat as a main course for lunch or dinner.
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Region: German