German Grand Prix - Sausages and Slaw
German Grand Prix at Hockenheimring
When it comes to sausage, Germany is pretty serious. There is a Wikipedia page with 42 entries of different German Sausages each with their own page. Well done Germany, well done.
Pages in category "German sausages"
The following 42 pages are in this category, out of 42 total. This list may not reflect recent changes (learn more).
- Blood tongue
- Braunschweiger (sausage)
They do somehow make room for other foods as well, such as slaw and of course mustard. Our good friends recently moved across the country and we inherited their fridge contents including about 15 mustards ranging from wasabi, kona honey, to smoky and tangy.
Ooh yeah, plus BEER. We even got to use our new beer glass hand carried back from Germany by my in-laws.
Sausage Poached in Beer
4 Sausages - any preferred style
12 ounces beer
4 cloves garlic
2 teaspoons butter
Bring beer to a simmer with garlic cloves in sauté pan. Add sausages, simmer for 15 minutes or until sausages reach 165 degrees. Once cooked at least 90%, remove liquid and add butter to pan, sauté until seared on both sides.
Kale, Carrot and Cabbage Slaw
adapted from Martha Stewart
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
½ red onion, sliced
In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, parsley, and red onion.
Season with salt and pepper, drizzle with dressing, and toss to coat.