German Potato Salad is different from regular American potato salads because it is served hot and always made with some type of sausage. The sausage and potatoes are enveloped in a cooked dressing that is enriched with sour cream.
I make this hot German Potato Salad using Landgaegers sausages from The Sausage Shop in New Ulm, Minnesota. They are the most tender, juicy, and flavorful sausages I have ever had. The people at The Sausage Shop will mail sausages, but not during the hot summer months. Their gift baskets for Christmas are wonderful. Please, try them!!
You can try other types of sausages in this recipe, but make sure you know whether or not they need to be cooked before serving. If they must be cooked, fry them in a skillet until they are at least 165°F, let cool slightly, cut into chunks, and proceed with the recipe.
This recipe is a result of my fiddling with ones from several cookbooks. I think the sweet-sour balance is just perfect. Follow the recipe carefully and you will have success.
- 1/4 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 Tbsp. flour
- 3/4 cup cider vinegar
- 1 cup water
- 1/2 cup sugar
- 1 pound fully cooked Polish sausage, cut into chunks
- 6 cups cooked, peeled, sliced potatoes (6 medium russets)
- 1/2 cup sour cream
- 1 tsp. salt
- 1/4 tsp. pepper
Melt the butter in a large heavy saucepan over medium heat; add the onion and garlic. Cook and stir until the vegetables are crisp tender, about 5 minutes. A
Then add the flour; cook and stir for one minute longer. Add the vinegar, water, and sugar; bring to a boil and cook for 3 minutes, stirring constantly with a wire whisk.
Add sliced potatoes and sausage and stir with a spoon. Add the sour cream, salt and pepper and heat thoroughly (do NOT boil), stirring gently with a spoon.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||12 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||5 g|