German-Style Sausage and Potatoes

This German-inspired casserole packs punch with a splash of beer and a crushed combo of aromatic seeds.

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5.0 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 20 mins
  • Bake: 30 mins 375°F

German-Style Sausage and Potatoes

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5.0 by 2 people

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Directions

  1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender; drain. Cool, 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.
  2. In a small skillet cook onion, celery, and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender. In an ungreased 2-quart rectangular baking dish, layer half of the cabbage mixture, half of the sausage, half of the potatoes, and half of the cheese. Stir seed mixture; spoon half of the mixture atop cheese. Repeat layers, reserving remaining cheese for later. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.
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Nutrition Facts (German-Style Sausage and Potatoes)

  • Per serving:
  • 448 kcal ,
  • 27 g fat
  • (9 g sat. fat ,
  • 55 mg chol. ,
  • 712 mg sodium ,
  • 38 g carb. ,
  • 3 g fiber ,
  • 18 g pro.
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