Ingredients with Measurements:
- 4 Weisswurst sausages
- 4 medium-sized potatoes, peeled and cut into bite-sized pieces
- 4 medium-sized carrots, peeled and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil.
3. In a large bowl, toss the potatoes and carrots with olive oil, salt, and black pepper until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes or until golden brown and tender.
6. While the vegetables are roasting, heat a non-stick skillet over medium heat.
7. Add the Weisswurst sausages to the skillet and cook for 5-7 minutes or until browned on all sides.
8. Transfer the sausages to the baking sheet with the roasted vegetables.
9. Roast the sausages and vegetables together for an additional 5-7 minutes or until the sausages are cooked through.
10. Remove the baking sheet from the oven and let the sausages and vegetables cool for a few minutes.
11. Serve the roasted Weisswurst with the roasted potatoes and carrots.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 34g
Protein: 16g
Sodium: 1050mg
Substitutions for ingredients:
- You can use any type of sausage instead of Weisswurst.
- Sweet potatoes or parsnips can be used instead of regular potatoes.
- Any root vegetables such as turnips or beets can be used instead of carrots.
Variations:
- Add some chopped onions and garlic to the vegetables for extra flavor.
- Sprinkle some fresh herbs such as thyme or rosemary over the vegetables before roasting.
- Serve with a side of sauerkraut or mustard.
Tips and tricks:
- Make sure to cut the vegetables into bite-sized pieces to ensure even roasting.
- Use a non-stick skillet to prevent the sausages from sticking.
- For a crispier texture, broil the sausages and vegetables for the last 2-3 minutes of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted Weisswurst with the roasted potatoes and carrots on a platter or individual plates.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
This dish pairs well with a crisp green salad or a side of crusty bread.
Suggested side dishes:
- German-style potato salad
- Braised red cabbage
- Spaetzle
Troubleshooting advice:
- If the vegetables are not roasting evenly, stir them halfway through cooking.
- If the sausages are not browning evenly, turn them frequently in the skillet.
Food safety advice:
- Make sure to cook the sausages to an internal temperature of 160°F (71°C) to ensure they are fully cooked.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Weisswurst is a traditional Bavarian sausage made from veal and pork. It is typically served with sweet mustard and a pretzel.
Flavor profiles:
The roasted Weisswurst has a savory and slightly smoky flavor, while the roasted potatoes and carrots are sweet and earthy.
Serving suggestions:
Serve the roasted Weisswurst with a cold beer or a glass of white wine.
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Region: German