The Definitive Guide to European Sausages

Ingredients

• 1.25 lb Yukon Gold Potatoes (cut into 1¼‑1½ inch pieces)
• 2 lb Sauerkraut (drained; reserve brine)
• 2 tsp Table Salt
• 5 cup Water (enough to cover potatoes by 1 inch)
• 12 oz Bratwurst (broughtwur) (whole, scored 1/8" deep, 1/2" apart)
• 12 oz Kielbasa (cut into quarters, scored 1/8" deep)
• 12 oz Frankfurters (cut in half, scored 1/8" deep)
• 8 oz Cured Ham (half‑inch thick slices, cut into half‑moons)
• 6 oz Smoked Slab Bacon (cut into ¾" lardons)
• 1 cup Off‑Dry Riesling (slightly sweet; regular dry Riesling can be used)
• 1 tbsp Vegetable Oil (for searing)
• to taste Whole Grain Mustard (for serving)

Instructions

1. Prepare Potatoes

   Wash and cut 1¼ lb Yukon Gold potatoes into 1¼‑1½ inch chunks.

   Time: PT10M

2. Start Potato‑Sauerkraut Base

   Place potatoes in a large pot, add the drained 2 lb sauerkraut, pour in the sauerkraut brine (≈1½ cup), add 2 tsp salt, then add water until potatoes are covered by about 1 inch (≈4‑5 cups).

   Time: PT5M

3. Bring to a Boil

   Set pot over high heat, bring to a rolling boil, then reduce to medium‑low and simmer for 10 minutes until potatoes are just tender (still firm).

   Time: PT15M

4. Score and Cut Sausages

   Score each bratwurst, kielbasa, and frankfurter about 1/8" deep, spacing cuts 1/2" apart. Cut kielbasa into quarters, frankfurters in half, and leave bratwurst whole.

   Time: PT5M

5. Slice Ham

   Trim the ends off the cured ham, slice into ½" thick pieces, then cut each slice into half‑moons.

   Time: PT2M

6. Sear Sausages

   Heat 1 tbsp vegetable oil in a non‑stick skillet until shimmering. Working in batches, add about two‑thirds of the sausages and sear 2‑3 minutes per side until nicely browned and the casings are crisp.

   Time: PT12M

7. Sear Ham

   In the same skillet, add the ham half‑moons and sear 2‑3 minutes per side just for light browning.

   Time: PT4M

8. Render Bacon Lardons

   Add the bacon lardons to the skillet over medium‑low heat. Cook 10‑12 minutes, stirring occasionally, until the fat is rendered and the pieces are nearly crisp.

   Time: PT12M

9. Combine Sauerkraut, Wine, and Potatoes

   To the pot with potatoes and brine, add the drained sauerkraut, 1 cup off‑dry Riesling, and stir. Bring to a gentle simmer over medium heat.

   Time: PT5M

10. Add Sausages and Finish Simmer

    Nestle all seared sausages and ham into the pot, cover with a lid, and simmer 5 minutes until the meat is heated through and potatoes are fully tender.

    Time: PT5M

11. Plate and Garnish

    Transfer the sauerkraut‑potato mixture to a serving platter, arrange the browned sausages, ham, and bacon on top, and serve with whole‑grain mustard on the side.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

26 g

Fiber

5 g