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Recipes |
Sausage Sampler
 Servings: 6 12 whole sausage, 4 oz. each (Bratwurst, Knackwurst or Polish) sliced 1/2 "" thick 3 whole onions, peeled and sliced salt, pepper and curry 1/4 cup oil to fry onions (fry in three patches with onions)
Slice the sausages and onions. Fry the onions on hot griddle or heavy frying pan in hot oil until light brown. Add the sausages and seasonings, and fry the sausages with the onions. Divide the sausages into 6 patches and serve hot over sauerkraut. Dust with a little bit Curry powder before serving. Serve with German mustard. Garnish with chopped garlic. |
Rudi Lechner
Would you like the recipe for one of Rudi's specialties? |