German Beer Sausage and Potatoes
German weisswurst sausage are cooked with onions, potatoes in a delicious mustard, beer sauce.
Ingredients
- 2 tablespoons oil
- 1 teaspoon butter
- 8 white German sausages/weisswurst
- 5-6 slices (90 grams) smoked bacon, finely diced
- 1 medium onion peeled, cut in half and sliced
- 3 cloves of garlic grated or finely chopped
- 3 tablespoons whole grain mustard
- 2 tablespoons flour
- 1 ½ cups (335 ml) light Bavarian/German beer *see note
- 1 ½ cups (236 ml) beef stock
- ¼ cup (80 ml) cloudy (unfiltered) apple juice
- 1 ¼ pound (500 g) small potatoes
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon fresh thyme leaves
- 1 bay leaf
- 2 red apples peeled and sliced
- Salt & pepper
- Fresh parsley chopped
Instructions
- To a Dutch oven or large pan over medium heat, melt the butter, oil and brown the sausages evenly. They don’t have to be completely cooked. Remove and set aside.
- Add the bacon and onion to the same pan and cook until the onions are softened, about 10 minutes. Stir in the garlic and mustard, cook for 1 minute, stirring. Sprinkle in the flour and stir, cook for 1 minute. Stir in the beer and cook for a couple of minutes until reduced slightly. Add the stock, apple juice, potatoes, rosemary, thyme and bay leaf. Bring to a light boil and partially cover for 15 minutes until the potatoes are just lightly softened.
- Add the apple slices and cooked sausages to the pan and cook with the lid on for a further 10 minutes over low heat until the apples are soft and potatoes fully cooked.
- Season to taste with salt, pepper to taste. Serve warm with chopped parsley.
Video
Notes
*Note: Popular brands are Paulaner, Lowenbrau and Spaten
Nutrition
Serving: 1 | Calories: 847kcal | Carbohydrates: 58g | Protein: 30g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 31g | Cholesterol: 103mg | Sodium: 1109mg | Fiber: 7g | Sugar: 16g