German Sausage Board with Sauerkraut & Spuds
Blood sausage, liver sausage, boiled potatoes, tangy sauerkraut, and rye bread — a classic German charcuterie dinner that comes together in one pan. Warm, satisfying, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz blutwurst (blood sausage)
- 6 oz leberwurst (liver sausage)
- 10 oz boiled potatoes (or baby potatoes)
- 1 cup sauerkraut, drained
- 4 slices rye bread
- 2 tbsp whole grain mustard (optional)
Instructions
- 1
Heat a large skillet over medium heat. Slice blutwurst and leberwurst into 1/2-inch-thick rounds.
- 2
Lay sausage slices in the skillet without crowding. Sear 2 minutes per side until edges curl and surface is golden.
- 3
Push sausage to the side. Add potatoes and sauerkraut to the pan; warm through, stirring gently, for 2 minutes.
- 4
Toast rye bread in a toaster or in a dry pan alongside until warm and just golden at the edges.
- 5
Transfer sausage, potatoes, and sauerkraut to plates. Serve with toasted bread and a dab of mustard.
Tools you’ll need
- large skillet (12-inch)
- spatula or tongs
- toaster or dry skillet
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