Nuremberg Sausages with Potatoes and Green Beans
A quick and hearty German-style supper: juicy Nuremberg sausages pan-fried until golden, served with buttery potatoes and green beans, all finished with fresh parsley.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 28g
Ingredients
- 8 links Nuremberg sausages
- 500 g potatoes
- 300 g green beans
- 2 tbsp butter
- 2 tbsp parsley
- 1 tsp salt
Instructions
- 1
Boil the 500g potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
- 2
In a large skillet, melt 1 tbsp butter over medium heat. Add the 8 sausages and cook, turning, until browned and cooked through, about 8 minutes. Remove and keep warm.
- 3
In the same skillet, add the 300g green beans and 1 tbsp butter. Sauté until bright green and tender-crisp, about 5 minutes. Season with 1 tsp salt.
- 4
Slice the boiled potatoes and add to the skillet with the beans. Cook together for 2 minutes, stirring, until potatoes are lightly golden.
- 5
Serve the sausages alongside the potatoes and beans, sprinkled with 2 tbsp chopped parsley.
Tools you’ll need
- Large pot
- Large skillet
- Knife
- Cutting board
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