So last week I picked up some German sausage on a whim at the grocery store – figured why not? Honestly hadn’t cooked with it before but that smoky smell got me curious. Decided to experiment for Sunday dinner since comfort food always hits right during gloomy weather.
The Sausage Situation
First surprise: these things are tougher than regular sausages! Tried poking holes with a fork like I do with bratwurst – big mistake. Juice shot straight up my sleeve. Lesson learned: simmer them whole in beer first. Used cheap lager because why waste good stuff? Let those bad boys bubble for 20 minutes while chopping onions till my eyes watered.
Potato Panic Hour
Thought I’d be fancy with potato pancakes. Mixed shredded potatoes and carrots… turned into soggy mush. Way too wet. Squeezed the life outta that mixture with my bare hands over the sink. Added extra flour and prayed. Nearly burnt batch #1 because oil was too hot. Ended up with:
- Half golden crispy discs
- Half sad greasy blobs
The Glue That Saved Dinner
Enter mustard cream sauce! Whisked whole grain mustard into sour cream with:
- Pinch of sugar
- Splash of apple cider vinegar
- That onion juice from earlier
Slathered that magic glue on everything – crispy potatoes, sliced sausage, even the ugly pancake blobs. Topped with leftover sauerkraut from Friday’s hotdogs.
Shocking Results
That smoky sausage flavor punched through every bite. Tangy mustard sauce cut through the richness perfectly. Kid who normally hates cabbage even ate the sauerkraut! Tasted like some German grandma’s hug. Clean plates all around – always the best compliment.
Final tip? Don’t overthink German sausage. It’s basically the duct tape of meats – holds any random leftovers together. Next time I’m tossing it straight into mac’n’cheese. Fight me.
