Tasting Notes

This is a common German dinner – easy to make, no muss, no fuss. It serves two. Great food is the sum of all of its parts and this is right there. The sausages are juicy with that robust pork taste, complemented by a terrific German style mustard. The potato salad with bacon is hearty and delicious. The sauerkraut works perfectly well with the red cabbage.

What You Need

10 small nugget potatoes.

5 slices of bacon.

4 large pork sausages, not the small breakfast kind.

Mustard of any kind. We used German mustard.

1 small carrot.

Salt and pepper.

4 tablespoons pickle juice or if you don’t have it use white wine vinegar. Pickle juice by the way is terrific for making marinades or salad dressings of any kind. It adds a briny, semi-sweet taste to them.

1 jar each of sauerkraut and red cabbage. If you want to use just one that works too.

Equipment

1 frying pan big enough for the four pork sausages.

2 medium sized pots.

Several small bowls. By the way I use bowls over and over again when cooking. No need to use endless bowls. All I do is rinse a used one out with hot water and then use it. There are of course exceptions where that won’t work but most of the time it does.

Method

Cut up your carrot into small chunks. Set aside.

Fry your bacon till it’s almost crisp. When done put on a cutting board and cut up into small pieces. Set aside.

Drain the bacon fact and place in a bowl.

Take your potatoes – put into a medium-sized pot and cook till done, about 15 minutes. Drain and set aside. Then cut into half.

Now put your potatoes into the bowl wth the bacon fat in it, add your pickle juice and mix thoroughly. Then season with salt and pepper.

Take your sauerkraut and red cabbage out of the glass jars and put each in a bowl. Set aside.

Use the same frying pan that you used for the bacon put your four sausages in it. Over medium heat, fry for about 15 minutes, flipping them over once.

Using one of your pots, add the sauerkraut and the carrots plus for tablespoons of butter. Heat up over low medium heat for 10 minutes. Season with salt and pepper to taste. Remove from pot and place in a covered dish to keep warm.

Now take the same pot and rinse out with hot water and add your sliced apples, plus two tablespoons of olive oil. Over medium heat cook the apples for five minutes, then add the red cabbage and four tablespoons of butter, mix. Cover the pot with a lid, reduce heat to low medium and cook for five minutes. Season with salt and pepper.

Smear mustard over the sausages.

You are now ready to plate.