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German-Style Sausage and Potatoes

german-style-sausage-and-potatoes

Ingredients:

  • 700 g medium potatoes
  • 4 teaspoons anise seeds
  • 1  1/2 teaspoons coriander seed
  • 1 teaspoon caraway seeds
  • 1 teaspoon mustard seeds
  • 1/3 cup beer
  • 1/4 cup vinegar
  • 3 tablespoons spicy brown mustard
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • few dashes Worcestershire sauce
  • few dashes bottled hot pepper sauce
  • 2 medium onions, chopped (1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1 cup shredded cabbage
  • 1 tablespoon olive oil
  • 350 g fully cooked Wiener sausage, or Bratwurst, cut into 1/2-inch-thick slices
  • 1 cup shredded Swiss cheese (4 ounces)


Preparation:

1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, peel, and thinly slice.

2. Using a mortar and pestle, coarsely crush the spice seeds. Combine seeds, beer, vinegar, mustard, cornstarch, sugar, pepper, Worcestershire sauce, and hot pepper sauce; set aside.

3. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender.

4. In an ungreased 2-liter rectangular baking dish, layer half of the cabbage mixture, half of the sausage, half of the potatoes, and half of the cheese.

5. Stir seed mixture; spoon half of the mixture atop cheese. Repeat layers, reserving remaining cheese for later.

6. Bake, uncovered, in a 190°C oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.



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