Entree: Germany – Hesse – Ahle Wurst (Traditional Hesse dry-cured smoked pork sausage, typically coarse-textured and served sliced or pan-seared with potatoes and sauerkraut)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 Ahle Wurst sausages, approx. 10 oz (280 g) each
- 1.5 lb (680 g) small waxy potatoes (baby potatoes), halved
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 medium onion, thinly sliced
- 1 cup (250 g) sauerkraut, drained
- 1 tsp (2 g) caraway seeds (optional)
- 1 tbsp (15 ml) apple cider vinegar or sauerkraut juice
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish

Instructions

1. Place the halved potatoes in salted water, bring to a simmer and cook until just tender, about 10–12 minutes; drain and set aside. In a large skillet over medium heat, warm the oil and 1 tbsp (15 g) butter, add the sliced onion and cook until soft and beginning to brown, 6–8 minutes. Push onions to the side, add the potatoes and the remaining 1 tbsp (15 g) butter, crisping and browning the cut sides; season with salt and pepper.
2. In a second skillet over medium heat, sear the Ahle Wurst whole until browned on all sides, about 8–10 minutes, turning carefully. Remove sausages to a cutting board and slice thickly. Add the drained sauerkraut, caraway seeds, and apple cider vinegar to the potato pan, warm through for 2–3 minutes, then nestle sliced Ahle Wurst into the pan to heat together briefly. Garnish with parsley and serve hot.