Germansausagewithmustardcapersauce Recipes

Steps:

• Put bouillon cube in hot water to dissolve.
• Meanwhile, cut sausage into 1/2 to 1-inch pieces.
• Heat pan to medium, add oil, then sausage.
• While cooking, turn pieces of meat so that sides are braised.
• Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
• After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
• Simmer for another 7 to 10 minutes, letting it reduce some.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Steps:

• Cut sausage into 3 pieces, then cut each piece lengthwise in half. Cook in large nonstick skillet on medium heat 5 to 7 min. or until evenly browned, turning occasionally. Remove from skillet; cover to keep warm.
• Melt butter in skillet. Add onions; cook 3 min. or until tender, stirring frequently. Stir in mustard. Add sauerkraut; mix lightly. Cook 5 min., stirring occasionally.
• Top with sausage; cover. Cook 5 min. or until heated through.

Steps:

• Combine ground meats in a bowl and set aside.
• In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt.
• Add pepper egg, lemon zest, and melted butter, combining well.
• When combined, add the ground meats to this, and combine gently with your hands (do not overwork).
• Shape meatballs into 1 inch balls and roll in flour.
• In a large skillet or pot, warm stock to a good simmer.
• Put meatballs into simmering stock and poach, covered, for 15 minutes.
• You may need to poach in batches so as not to overcrowd meatballs; if so, when one batch is done, put them in a large bowl and keep warm.
• Once all meatballs have been poached and removed from the stock, strain the stock and reserve.
• Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes.
• Whisk in 2 c of the strained stock and cook until it's bubbly and smooth, stirring as need to keep it smooth.
• Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.
• Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.

Steps:

• In a large bowl, combine ground beef, onion, parsley, eggs, seasonings and flour; mix well. Shape into six patties. Melt butter in a skillet; cook patties to desired doneness. Remove hamburgers to a serving platter and keep warm. , Cook onion rings in pan juices until soft and golden. Spoon onions and remaining cooking juices over hamburgers. Serve immediately.