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German food is certainly not the most popular of cuisines taking a backseat to the varied Asian and Indian dishes that have become favorites lately. I grew up in a house that still cooked some of the German favorites and became familiar with many traditional German dishes.
Sausage Salad or Wurstsalat serves 4 4 precooked cold knackwurst, peeled, and sliced thin 1 small onion, thinly sliced salt (to taste) freshly ground black pepper (to taste) 3 Tablespoons wine vinegar 4 Tablespoon vegetable oil In a salad bowl combine sliced knackwurst and sliced onion. In a small bowl whisk together vinegar, oil, salt and pepper. Pour dressing over knackwurst, toss and serve with a good rye bread. Sauerkraut Balls Yield 32 1 pound potatoes mashed 4 tabsp melted butter ¼ to ½ cup milk 1 ½ pounds sauerkraut, squeezed dry ¼ cup parsley 2 scallions, finely chopped 1 tbsp prepared mustard Salt and pepper, to taste 1 egg, beaten 2 tbsp cold water Flour ¼ cup fine dry bread crumbs Oil, for frying Add enough milk and melted butter to make potatoes stiff. Fold in sauerkraut, parsley, scallions, mustard, salt and pepper. Heat oven to 350. Roll mixture into 1 inch balls. Combine egg and water. Dredge balls in flour, dip in egg wash, and then roll in breadcrumbs. Fry until golden brown. Drain and then bake in oven for 10 minutes. Go To Page: 1
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