When autumn approaches, I can’t help but pine the cozy German flavors that I grew up in Wisconsin. One of my family’s favorites has always been what the middle west calls German potato salad. This delicious combination of warm yukongolds, which are thrown in a sweet-sur warm apple cider vinegar and brown sugar dressing, is the epitome of comfort food.
The aromas of caraway seeds and granular mustard (and sometimes bacon) contribute to the Bavarian -inspired charm of the court. Where it comes from, it is almost always served with grilled sausage. It is such a nostalgic dish that I hurried the summer and be over every time I think about it.
Simply recipes/ Shilpa Iyer
German potato salad over the territory of the side dish
Over the years I have taken over my family’s German potato salad recipe and turned it into a full flour with a pan. Instead of grilling the bratwurst separately, I bring fully cooked smoked bratwurst in the same pan as the potatoes to better enjoy the sausage taste. I usually choose Johnsonville smokers bratwurst because they taste like at home, but every fully cooked smoked sausage works with this recipe.
As soon as the potatoes fry until half a day, I add chicken broth and caraway seeds in the pan, cover them and let them dampen until they are creamy and tender. In order to bring another vegetable into the meal, I also add a few handful of torn kale into the pan. They dampen tenderly in the time it takes to cook the spoves.
I like Lacinato, but red Russian kale and curly kale cook in this dish. If kale is not your thing, stir some baby spinach just before serving. The leaves are withered from the heat of the potatoes.
To end the dish, I make a dressing of apple cider vinegar, brown sugar and spacious scoles made of granular mustard in the Bavarian style. I folded the dressing carefully and the sausage (now sliced ​​into slices) into the potatoes and make sure not to split it too much. A quick cooking thickens the liquid in the pan and coated everything in delicacy.
The result is a pan full of dreamy, warm potatoes and kale with a German sausage, which is carried out in 30 minutes and only begs to combine with a few bottles of Oktoberfest Craft Brew to wash it off.
Simply recipes/ Shilpa Iyer
More German dishes
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3 tablespoon olive oildivided
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1 (14-Uszen) package Smoked bratwurst or other fully cooked sausages
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1 1/2 pound Yukon gold potatoesclumsily, cut into 1-inch pieces
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3 Cup Skinry or torn kale leaves (to 1/2 bunch Kale), hard middle ribs removed
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1 cup Low chicken broth
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3/4 teaspoon Caraway seeds
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2 tablespoon Apple cider vinegar
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2 tablespoon granular Mustard
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2 1/2 teaspoon brown sugarpacked
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Salt and freshly ground black pepper to taste
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Brown the sausages:
Heat 1 tablespoon of oil in a large pan over medium heat. Add the sausages and cook it, occasionally contact your pliers, are browned and heated up to 5 minutes. Cut the sausages into 1/3-inch thickness slices, put on a plate and easily cover them with foil.
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Cook potatoes and kale:
Add the remaining 2 tablespoons of oil into the pan. Add the potatoes and cook over medium heat with occasional stirring with a spatula until about 8 minutes with a fork.
Add the kale, the broth and caraway seeds. Reduce the heat to low, cover and simmer until the potatoes are pierced for about 10 minutes when they are drilled through with a fork.
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Do the dressing:
As the potatoes cook, combine the vinegar, mustard and brown sugar in a small bowl.
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Combine:
When the potatoes are finished, pour the vinegar mixture over it and stir it carefully with a rubber spatula. Increase the heat to medium and simmer with occasional stirring until most of the liquid has been absorbed by the potatoes, about 3 minutes. Taste with salt and pepper.
The potato mixture with the cut sausages and serve immediately.
Remnies chilled for up to 5 days in an airtight container in the refrigerator. Are heated cold or gently in the microwave or a pan.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 584 | Calories |
| 36g | Fat |
| 48g | Carbohydrates |
| 19g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 584 |
| % Daily value* | |
| 36g | 46% |
| Saturated fat 10g | 51% |
| 63 mg | 21% |
| 863 mg | 38% |
| 48g | 17% |
| Food fiber 6g | 22% |
| Total sugar 6g | |
| 19g | |
| Vitamin C 56 mg | 282% |
| Calcium 132 mg | 10% |
| Iron 4mg | 20% |
| Calium 1506 mg | 32% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
