Regensburger Wurst with Sauerkraut and Mustard Sauce

Ingredients

• 4 Regensburger sausages 4 Regensburger sausages
• 2 cups (470ml) sauerkraut 2 cups (470ml) sauerkraut
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable 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, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sauerkraut to the skillet and stir well to combine with the onions and garlic. Pour in the chicken or vegetable broth and bring to a simmer.
3. 3.
   Place the Regensburger sausages on top of the sauerkraut mixture. Cover the skillet and let it simmer for about 15-20 minutes, or until the sausages are cooked through.
4. 4.
   In a separate small saucepan, combine the heavy cream and Dijon mustard. Heat over low heat, stirring constantly, until the sauce thickens slightly.
5. 5.
   Season the sauerkraut with salt and pepper to taste. Serve the sausages on a bed of sauerkraut and drizzle with the creamy mustard sauce.

Treat your ingredients with care...

• Regensburger sausages — Ensure that the sausages are fully cooked before serving. You can check their doneness by cutting into one and ensuring there is no pinkness in the center.
• Sauerkraut — Rinse the sauerkraut under cold water before using to remove excess brine and adjust the level of sourness according to your preference.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor in the creamy mustard sauce.

Tips & Tricks

• For added flavor, you can brown the sausages in a separate skillet before adding them to the sauerkraut.
• Serve the dish with a side of warm German potato salad for a complete and authentic German meal.
• If you prefer a spicier mustard sauce, add a pinch of cayenne pepper or a dash of hot sauce to the creamy mustard sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Regensburger Wurst on a plate, placing the sausages on top of a generous portion of sauerkraut. Drizzle the creamy mustard sauce over the sausages and sauerkraut. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, arrange the sausages diagonally on the sauerkraut bed, with the creamy mustard sauce drizzled artistically over them. Sprinkle a pinch of paprika or cracked black pepper on top for an added touch of elegance.