German Sausage Plate with Sauerkraut & Potatoes
Blutwurst and leberwurst seared until crispy, served with warm sauerkraut, boiled potatoes, and rye bread. A classic German dinner that comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz blutwurst, sliced into 1/2-inch rounds
- 6 oz leberwurst, sliced into 1/4-inch rounds
- 1.5 cups sauerkraut, drained
- 12 oz waxy potatoes, boiled until tender
- 4 slices rye bread, sliced
- 2 tbsp whole grain mustard
Instructions
- 1
Heat a large skillet over medium-high heat until a drop of water sizzles on contact.
- 2
Add blutwurst slices and sear 2–3 minutes per side until edges are crispy and browned.
- 3
Push blutwurst to the side, add leberwurst slices, and sear 1–2 minutes per side until warmed through.
- 4
Add sauerkraut and boiled potatoes to the skillet, toss gently, and warm for 2 minutes.
- 5
Divide sausages, sauerkraut, and potatoes between two plates. Serve with rye bread and a dollop of mustard.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- spatula or wooden spoon
- serving plates
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