German Style Sausage and Potatoes
Source of Recipe
unknown
List of Ingredients
1 1/2 Pounds potatoes
4 Teaspoons anise seed
1 1/2 Teaspoons coriander seed
1 Teaspoon caraway seed
1 Teaspoon mustard seed
1/3 Cup beer
1/4 Cup vinegar
3 Tablespoons spicy brown mustard
1 Tablespoon cornstarch
1 Tablespoon sugar
1/4 Teaspoon pepper
Few Dashes Worcestershire sauce
Few Dashes hot pepper sauce
2 Medium onion -- chopped
2 Stalks celery -- sliced
1 Cup cabbage -- shredded
1 Tablespoon olive oil
12 Ounces cooked Polish sausage, cut 1/2" pieces
1 Cup Swiss cheese -- shreddedRecipe
In a large saucepan cook potatoes, covered, in a small amount of boiling water for about 20 to 25 minutes or till tender; drain. Cool, chill, peel, and thinly slice. Using a mortar and pestle, coarsely crush the spice seeds. Combine seeds, beer, vinegar, mustard, cornstarch, sugar, pepper, Worcestershire sauce, and hot pepper sauce; set aside. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just till crisp-tender. In a ungreased 2-quart rectangular baking dish layer HALF of the cabbage mixture, sausage, potatoes, and cheese. Stir seed mixture; spoon HALF of the mixture atop cheese. Repeat layers, reserving cheese for later. Bake, uncovered, in a 375ºF oven for 30 to 35 minutes or till heated through. Top with remaining cheese. Serves 6.
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