Germansausagewithmustardcapersauce Recipes

GERMAN SAUSAGE WITH MUSTARD CAPER SAUCE

German Sausage With Mustard Caper Sauce image

This recipe is based on a dish my husband made for me... I, ehem, forced him to help me write it down because it was so good!

Provided by Julesong

Categories Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup hot water
1 beef bouillon cube
1/2 lb bratwursts (your favorite sausage) or 1/2 lb kielbasa (your favorite sausage)
1 teaspoon olive oil (none needed for sausages with more fat)
1 tablespoon Grey Poupon mustard
1 teaspoon honey
1/4 cup dry red wine
1 small shallot, minced
1/2 teaspoon capers
1 teaspoon cornstarch
3 tablespoons cold water

Steps:

Put bouillon cube in hot water to dissolve.
Meanwhile, cut sausage into 1/2 to 1-inch pieces.
Heat pan to medium, add oil, then sausage.
While cooking, turn pieces of meat so that sides are braised.
Mix together now-dissolved water and bouillon, mustard, honey, wine, minced shallot, and capers.
After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan.
Simmer for another 7 to 10 minutes, letting it reduce some.
Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.

MUSTARD CAPER SAUCE

Mustard Caper Sauce image

This warm sauce goes wonderfully well over bratwurst, kielbasa, smoked sausage, grilled salmon, steamed broccoli, or even plain old hot dogs.

Provided by Julesong

Categories Sauces

Time 20m

Yield 1 meal's worth of sauce

Number Of Ingredients 11

Ingredients

1 cup hot water
1 teaspoon beef bouillon powder or 1 bouillon cube
1/2 teaspoon olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 cup dry red wine
1 teaspoon lemon juice
2 green onions, chopped
1 teaspoon capers
1 teaspoon cornstarch
3 tablespoons cold water

Steps:

In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
Serve over sausages, salmon, or vegetables.

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