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Flora
229 Recipes
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
4
500 grams
1
50 milliliters
1 clove
30 milliliters
5 grams
2 grams
1 liter
36 Views
3 months ago
Translated
As a culinary expert, I'm thrilled to share a delightful recipe that brings a touch of Bavarian charm to your table. The star of this dish, the traditional Weisswurst, is a beloved white sausage typically enjoyed before noon in Bavaria, often as a second breakfast. Its delicate flavor and texture are a testament to centuries of German culinary tradition. We'll pair this classic with a vibrant, unpeeled baby potato salad, offering a refreshing twist. The red onion, thinly sliced and lovingly marinated in a bright apricot vinegar, provides a unique tang that beautifully complements the earthiness of the potatoes and the subtle richness of the Weisswurst. A hint of garlic and a generous drizzle of olive oil tie it all together, creating a harmonious balance of flavors. This recipe is not just a meal; it's an experience, a journey to the heart of Bavarian comfort food with a modern, zesty touch. It's incredibly straightforward to prepare, making it perfect for a relaxed weekend brunch or a weeknight treat.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
10 min
Cooking
20 min
4
500 grams
1
50 milliliters
1 clove
30 milliliters
5 grams
2 grams
1 liter
Wash the 500 grams of baby potatoes thoroughly, but do not peel them. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes, or until they are tender when pierced with a fork.
While the potatoes are cooking, thinly slice the red onion. Place the slices in a small bowl and pour the 50 milliliters of apricot vinegar over them. Let them marinate while you prepare the rest of the salad.
Finely chop the 1 clove of garlic.
Once the potatoes are cooked, drain them and let them cool slightly. Once cool enough to handle, cut them into halves or quarters, depending on their size.
In a large mixing bowl, combine the warm, cut baby potatoes with the marinated red onion (including any remaining apricot vinegar from the bowl) and the chopped garlic.
Drizzle with 30 milliliters of good quality olive oil. Season generously with salt and freshly ground black pepper to taste. Toss gently to combine all ingredients, ensuring the potatoes are well coated. Set aside.
Fill a medium pot with enough water to cover the Weisswurst. Bring the water to a gentle boil, then immediately reduce the heat to low. The water should be hot but not bubbling vigorously.
Carefully place the 4 Weisswurst sausages into the hot, non-boiling water. Let them simmer gently for about 8-10 minutes. The goal is to heat them through without bursting their delicate skin. The internal temperature should reach 60°C (140°F).
Remove the Weisswurst from the water. Traditionally, they are served skin-on, but you can peel them if preferred.
Serve the warm Weisswurst alongside generous portions of your tangy apricot-marinated baby potato salad.
For an authentic Bavarian experience, serve with a side of sweet Bavarian mustard and a freshly baked pretzel (optional). Enjoy!
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