Best 6 German Sausage With Mustard Caper Sauce Recipes

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

GERMAN SAUSAGE WITH MUSTARD CAPER SAUCE

Steps:

• Put bouillon cube in hot water to dissolve.
• Meanwhile, cut sausage into 1/2 to 1-inch pieces.
• Heat pan to medium, add oil, then sausage.
• While cooking, turn pieces of meat so that sides are braised.
• Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
• After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
• Simmer for another 7 to 10 minutes, letting it reduce some.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.

MUSTARD CAPER SAUCE

Steps:

• In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
• Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
• Serve over sausages, salmon, or vegetables.

GERMAN SAUSAGE AND MEATBALLS (SAUERKLOPSE)

Steps:

• FOR THE SAUERKLOPSE: In a large kettle combine water, allspice, bay leaf, salt, pepper, and chopped onion.
• Bring to a boil and simmer 5 minutes.
• Add sausage and simmer for about 20 minutes.
• Make meatballs.
• Add meatballs and continue to simmer for 15 minutes.
• Blend 3 Tablespoons flour and 3 Tablespoons cold water together and stir into the stew.
• Add sugar and vinegar.
• Bring back to simmering, stirring constantly.
• Add bread crumbs and simmer about 5 more minutes.
• Serve with boiled potatoes or noodles.
• FOR THE MEATBALLS: Mix together ground beef, salt, and pepper.
• Rub sage and mix into ground beef along with flour and bread crumbs.
• Beat egg slightly and mix thoroughly into ground beef mixture.
• Shape into balls about 1 inch in diameter.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

GERMAN SAUSAGE SKILLET

Steps:

• Cut sausage into 3 pieces, then cut each piece lengthwise in half. Cook in large nonstick skillet on medium heat 5 to 7 min. or until evenly browned, turning occasionally. Remove from skillet; cover to keep warm.
• Melt butter in skillet. Add onions; cook 3 min. or until tender, stirring frequently. Stir in mustard. Add sauerkraut; mix lightly. Cook 5 min., stirring occasionally.
• Top with sausage; cover. Cook 5 min. or until heated through.