German > Sausage-Based

Slow-Cooked Weißwurst with Sauerkraut and Potatoes Recipe

Ingredients with Measurements:
- 6 Weißwurst sausages
- 1 pound sauerkraut
- 1 pound potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1/2 cup white wine

Special equipment needed:
- Slow cooker

Step-by-step instructions:
1. In a slow cooker, add sauerkraut, potatoes, onion, garlic, caraway seeds, salt, and black pepper. Mix well.
2. Place Weißwurst sausages on top of the sauerkraut mixture.
3. Pour chicken broth and white wine over the sausages.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
5. Once cooked, remove the sausages and set them aside.
6. Using a slotted spoon, remove the sauerkraut and potatoes from the slow cooker and place them on a serving platter.
7. Slice the sausages and place them on top of the sauerkraut and potatoes.
8. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on the slow cooker
Serving size:
6 servings

Nutritional information:
Calories: 365
Fat: 16g
Carbohydrates: 28g
Protein: 22g
Sodium: 1200mg
Fiber: 6g
Sugar: 3g

Substitutions for ingredients:
- You can use any type of sausage instead of Weißwurst.
- You can use beef or vegetable broth instead of chicken broth.
- You can use apple cider or beer instead of white wine.

Variations:
- You can add sliced apples or pears to the sauerkraut mixture for a sweeter taste.
- You can add chopped bacon to the sauerkraut mixture for a smokier taste.
- You can add sliced carrots or parsnips to the potato mixture for extra vegetables.

Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- If you prefer a crispier sausage, you can brown them in a pan before adding them to the slow cooker.
- You can also serve this dish with mustard or horseradish on the side.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve on a large platter with the sauerkraut mixture on the bottom and the sliced sausages on top.

Garnishes:
Garnish with chopped parsley or chives.

Pairings:
Serve with a side of crusty bread and a cold beer.

Suggested side dishes:
- German potato salad
- Braised red cabbage
- Roasted Brussels sprouts

Troubleshooting advice:
- If the sauerkraut mixture is too dry, add more chicken broth or white wine.
- If the sausages are not cooked through, continue cooking for an additional 30 minutes.

Food safety advice:
Make sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.

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:
This dish has a savory and slightly tangy flavor from the sauerkraut and a mild, slightly sweet flavor from the Weißwurst sausages.

Serving suggestions:
Serve this dish as a hearty and comforting meal for lunch or dinner.

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Region: German

Taste: Savory, Tangy, Herbaceous, Smoky, Umami