Sausages Sauerkraut and Potatoes Print Email

2 pounds German Style Sausages
-wieners, veal brats, smoked or bockwurst
Sauerkraut (recipe link below)
6-8 medium sized Russet potatoes, peeled and quartered
6-8 Tbsp. Butter, softened or melted
salt and freshly ground pepper
1/2 cup hot cream or half & half

Boil the potatoes in salted water just until a fork can be easily inserted into the center and then the potato releases easily. Drain well and transfer to the bowl of an electric mixer fitted with a paddle or whisks. Add the butter and mash slightly by hand. Slowly start beating and add hot cream and seasonings to taste (use more or less cream as desired.) Cover and place over a pot of simmering water to keep warm.

Meanwhile, warm sauerkraut and heat sausages on the grill or in simmering water.

To Serve: Scoop potatoes onto the center of plate, standing sausages up around the potatoes and scattering sauerkraut around the sausages.

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