DerHusker
Babbling Farker
After searching the web, trying to figure out what to make for the “Tubesteak & Sauceagefest” Throwdown, I settled on doing a salute to my (mostly) German heritage. A Sausage Platter with Rotkohl, German Potato Salad and a couple of soft pretzels with mustard. First I made the German Potato Salad. Here are most of the ingredients:
Boiling the potatoes. (Look at the Jasmine blooming on the back fence. Beautiful!)
After they were cooked I placed them in an ice bath to stop the cooking and make peeling easier.
After they were cool and dry I diced them and added all the other dry ingredients.
Then I took 4 slices of bacon, diced and then cooked them. I used the bacon grease to help reheat the potato salad and reserved the crumbles.
I combined the water, vinegar and sugar and brought to a boil. I then whisked in 1 beaten egg and pour this over the reheating potato salad and stirred.
Also made some Rotkohl (German Red Cabbage) Here are the ingredients:
Boiling the potatoes. (Look at the Jasmine blooming on the back fence. Beautiful!)
After they were cooked I placed them in an ice bath to stop the cooking and make peeling easier.
After they were cool and dry I diced them and added all the other dry ingredients.
Then I took 4 slices of bacon, diced and then cooked them. I used the bacon grease to help reheat the potato salad and reserved the crumbles.
I combined the water, vinegar and sugar and brought to a boil. I then whisked in 1 beaten egg and pour this over the reheating potato salad and stirred.
Also made some Rotkohl (German Red Cabbage) Here are the ingredients:
- 2 pounds red cabbage, very thinly sliced
- 1 large yellow onion, finely diced
- 1 large Granny Smith or other semi-tart apple, peeled, cored and diced
- ¼ cup butter (paleo: use grass fed or oil, vegans: use oil)
- 2 tablespoons [ame][URL="http://www.amazon.com/gp...r.com/8768/17155750467_1f419276bc_z.jpg[/IMG]
Cooked the onions
and the added the cabbage.
After 5 minutes I added the balance of the ingredients.
And then let it simmer for 1.5 hours.
Got out the Weisswurst, Knackwurst and the Bratwurst.
I then took my 13” C.I. skillet and melted in 1/2 stick of butter.
and threw in 1 sliced up onion.
After the onions had caramelized in carefully poured in a beer.
I then placed in the bratwurst, Weisswurst and Knackwurst
and move it over to the indirect side and let them cook.
Here is everything plated with some soft pretzels and a good German beer about to be poured into my favorite stein.
And here is the money shot below.
Das wunderbar! :becky:
