German Sausage Fry Recipes

GERMAN SAUSAGE SKILLET

German Sausage Skillet image

Make dinnertime delicious with this German Sausage Skillet recipe. This delicious German Sausage Skillet gets its savory flavor from mustard and sauerkraut.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pkg. (12 oz.) OSCAR MAYER Natural Uncured Beef Sausage
1 Tbsp. butter
1 onion, sliced
2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
2 cups CLAUSSEN Sauerkraut, rinsed

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.

Nutrition Facts : Calories 220, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 810 mg, Carbohydrate 5 g, Fiber 2 g, Sugar 2 g, Protein 8 g

GERMAN SAUSAGE FRY

German Sausage Fry image

DH took me to an Austrian themed restaurant and, as we perused the menu, the table next to us was served. He immediately said "I'll have what they are having!" Unfortunately they were having the last available servings of a house special. He was crushed. The "house" wasn't into sharing their recipe. Just based on "eye-balling" the dish I came up with this, which got the DH seal of approval. Serve with boiled new potatoes, steamed cabbage or spiced red cabbage. We like Baked Latkes #48494 and Dill Green Beans #7767 with this.

Provided by Catte Nappe

Categories Pork

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

4 sausages (assorted bratwurst, knackwurst, weisswurst, wieners, or your choice)
1/4 cup beer
2 tablespoons German mustard (spicy)
1 cup onion, chopped into large chunks
3 tablespoons vegetable oil

Steps:

Steam sausages 8 to 10 minutes.
While sausages cool enough to handle, saute onion chunks in oil until they soften.
Remove onions from pan and set aside.
Slice sausages into large chunks and add to frying pan.
Saute until sausages begin to brown.
Return onions to pan, add beer and mustard.
Stir until mixture is warm.

Nutrition Facts : Calories 378.1, Fat 33.5, SaturatedFat 8.3, Cholesterol 53.8, Sodium 477.3, Carbohydrate 6.1, Fiber 0.8, Sugar 2.3, Protein 11.8

MIDWESTERN GERMAN FRIES WITH SAUSAGE GRAVY

Midwestern German Fries With Sausage Gravy image

This is a popular breakfast item served in a lot of restaurants in Ohio. It's a mixture of homefries, onion, green peppers and eggs topped off with sausage gravy. I like using either Italian sausage or sage sausage for the gravy. A great way to use leftover baked potatoes. If you don't have any leftover baked potates, you can put the potatoes in the microwave and use the baked potato setting. Let the potatoes cool to the touch then peel (or leave the skin on if you pefer) and slice.

Provided by Crafty Lady 13

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 medium potatoes, baked
1 tablespoon butter
1 small onion, chopped
1 small green pepper, chopped
4 eggs, beaten
1 lb bulk sausage, any flavor you prefer
2 cups milk
1/4 cup flour

Steps:

Slice the potatoes into thin slices. Fry potatoes, onion and green pepper in butter in a large skillet.
Once the potatoes are fried to your liking, add the beaten eggs. Stir mixture and cook until the eggs are done.
While the potato mixture is cooking, brown the pound of sausage in another skillet breaking up the sausage into small chunks.
Once the sausage is completely cooked, mix the milk and flour together until smooth and add to the sausage. Cook over medium-high heat until the sausage gravy thickens.
Serve the sausage gravy over the German Fries.

Nutrition Facts : Calories 1121.4, Fat 67.2, SaturatedFat 23.7, Cholesterol 638.1, Sodium 1466.6, Carbohydrate 66.5, Fiber 6.2, Sugar 4.9, Protein 61.1

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