Zungenwurst with Sauerkraut and Mustard Sauce

Ingredients

• 4 Zungenwurst sausages (approximately 500g / 1.1 lbs) 4 Zungenwurst sausages (approximately 500g / 1.1 lbs)
• 500g (17.6 oz) sauerkraut 500g (17.6 oz) sauerkraut
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 tablespoon whole grain mustard 1 tablespoon whole grain mustard
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 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): 10g, 2g
• Protein: 25g
• Fiber: 4g
• 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 sauerkraut to the skillet and stir well to combine with the onions. Pour in the chicken or vegetable broth and bring to a simmer.
3. 3.
   Place the Zungenwurst sausages on top of the sauerkraut mixture. Cover the skillet and let it simmer for about 15-20 minutes, or until the sausages are heated through.
4. 4.
   In a small bowl, whisk together the whole grain mustard and heavy cream. Pour the mixture over the sauerkraut and sausages, stirring gently to combine.
5. 5.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Serve the Zungenwurst with sauerkraut and mustard sauce hot, accompanied by boiled potatoes or crusty bread.

Treat your ingredients with care...

• Zungenwurst — Make sure to choose high-quality Zungenwurst sausages from a trusted butcher or specialty store. If you can't find Zungenwurst, you can substitute it with a similar smoked sausage like Kielbasa or Bratwurst.
• Sauerkraut — Rinse the sauerkraut under cold water before using to remove excess brine and adjust the level of sourness to your preference.
• Whole grain mustard — Use a good quality whole grain mustard for the best flavor and texture in the mustard sauce.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with half-and-half or milk, but the sauce will be less creamy.

Tips & Tricks

• For added flavor, you can brown the Zungenwurst sausages in a separate skillet before adding them to the sauerkraut.
• Serve the Zungenwurst with a dollop of whole grain mustard on top for an extra burst of flavor.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or a few drops of hot sauce to the mustard sauce.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Zungenwurst with sauerkraut and mustard sauce as a main course, accompanied by boiled potatoes or crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sauerkraut on a serving platter, place the Zungenwurst sausages on top, and drizzle the mustard sauce over them. Sprinkle some freshly ground black pepper and chopped parsley for an attractive presentation.