German Plockwurst with Sauerkraut and Mustard Sauce

Ingredients

• 4 Plockwurst sausages 4 Plockwurst sausages
• 2 cups (470ml) sauerkraut 2 cups (470ml) sauerkraut
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the sliced onion and sauté until golden brown.
2. 2.
   Add the Plockwurst sausages to the skillet and cook until browned on all sides.
3. 3.
   Pour in the chicken broth and bring to a simmer. Cover the skillet and let the sausages cook for about 15 minutes.
4. 4.
   In a separate saucepan, heat the sauerkraut over medium heat until warmed through.
5. 5.
   In a small bowl, whisk together the heavy cream and Dijon mustard. Pour the mixture into the skillet with the sausages and stir well.
6. 6.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes until the sauce thickens slightly.
7. 7.
   Serve the Plockwurst on a bed of sauerkraut, drizzle with the mustard sauce, and garnish with fresh parsley.

Treat your ingredients with care...

• Plockwurst sausages — Ensure that the sausages are fully cooked before serving. You can also grill or roast them for added flavor.
• Sauerkraut — Rinse the sauerkraut under cold water to reduce its sourness if desired.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor in the sauce.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the mustard sauce.
• Serve the Plockwurst with a side of warm German potato salad for a complete meal.
• If you prefer a milder sauerkraut flavor, you can soak it in water for a few minutes before heating.
• Experiment with different types of mustard to find your favorite flavor combination.
• Leftover Plockwurst can be sliced and used in sandwiches or salads.

Serving advice

Serve the Plockwurst hot, accompanied by warm bread or mashed potatoes. Drizzle the mustard sauce generously over the sausages and sauerkraut for a delightful burst of flavor.

Presentation advice

Arrange the Plockwurst sausages on a bed of sauerkraut, with the mustard sauce drizzled over the top. Garnish with fresh parsley for a pop of color. Serve on a rustic platter or individual plates for an appealing presentation.