Skinless Pork Sausage Recipe
Pork sausage and sauerkraut is the sort of meal you’d expect to be served in a German Biergarten alongside a glass of Altbier and pommes frites. Perhaps more varied than you might think (there is much good to be said about the Turkish and Japanese influences in German food) traditional German cuisine does rely heavily on pork, cabbage and potatoes.
Now, I dismay of my anti-pork phase knowing the delicious array of things I missed out on when we lived in Germany. Braised ham hocks, breaded schnitzel, crispy potatoes (Bratkartoffel) and braised cabbage are all dishes you’d expect to find on the menu. My lasting food memories
sadly are only of the cakes, pastries and Christmas market delicacies like Dampfnudel, Zimtsterne and Gebrante Mandeln.
Complete with homemade sauerkraut, this pork sausage recipe is based on traditional German food. Simple, hearty and filling, it’s cheap, easy to prepare and above all it’s delicious. Serve with potatoes and mayonnaise for tradition’s sake, or freshen it up with a light lettuce and cucumber salad.
Anthony Bourdain explores some German cuisine in the film clip below:
CLICK HERE TO SEE THIS RECIPE AS PART OF A MEAL PLAN.
650g pork mince
1 tsp harissa
1 tsp smoked paprika
1 tsp ground fennel
1 tsp white pepper
2 cloves garlic
oil for frying
Begin by soaking 10 skewers in water for a minimum of 1 hour (make sure your skewers fit within the pan you’ll be using – you may need to chop them down).
To make the sausages, first toast the smoked paprika and ground fennel seeds in a warm non-stick pan. Set aside to cool.
In a large mixing bowl combine the pork mince, crushed garlic, harissa, salt, pepper and the cooled spices. Mix thoroughly so all the mince is coated and has taken on the deep red colour of the paprika and harissa.
Next, take one of the wetted skewers and form a sausage shape around the top third of the skewer. Repeat until you have 10.
Finally, to cook the sausages heat a griddle pan over a medium-high heat, brush lightly with oil, and cook for 3-4 minutes on each side. Serve with sauerkraut.
A dash of cumin, if anything – these sausages are pretty good as they are! pork sausage recipe
Crispy potatoes and sauerkraut.
Chips and mayonnaise (Frites mit mayo) for a true German meal. pork sausage recipe