If there’s one thing I miss on this planet, it’s my Uncle Curtis’ German sausage.
He used to make the coiled, grey, pepper-flecked sausage all the time. My grandma would fry it up and serve it with mustard for breakfast. It sort of looked like knockwurst; it was a light grey color with a mild flavor.
My Uncle Curtis died a few years ago and its been even longer since I had the sausage. I’ve never found anything quite like it, either. I’ve come close before, but it’s not the same.
About 20 minutes outside of my hometown Wichita Falls is a German settlement called Windthorst. Most of the people that live there come from the same couple of families, with highly German names like Vietenheimer and Schroeder. There’s also a butcher there that makes “Windthorst German sausage”. It’s as close to my Uncle Curtis’s sausage as I can find.
While I was in town for the holidays, I picked up a pack of the sausage to take home. I had been waiting to cook it until I found the perfect the recipe and this recipe was it. It’s simple and authentic—and it really lets the sausage and German flavors shine.
Plus, any recipe with a ton of sauerkraut in it is good with me.
German Sausage Skillet Dinner
German sausage and sauerkraut in a low-carb skillet dinner.
- 1 1/2 pounds German sausage (bratwurst, knockwurst, or kielbasa)
- 2 TBS. olive oil
- 16 oz. sauerkraut
- 1 red bell pepper, diced
- 1 red onion, diced
- 2 TBS. apple cider vinegar
- 1 tsp. caraway seeds
- salt & pepper
- Mustard, for serving
- Heat oil in a large cast-iron skillet over medium high heat. Add sausage and cook until browned. Add onion and bell pepper. Saute until tender.
- Add sauerkraut, vinegar, caraway, salt and pepper. Let mixture cook for 5-10 minutes.
- Serve with mustard on the side.
Heat oil in a large cast-iron skillet over medium high heat. Add sausage and cook until browned.
Add onion and bell pepper. Saute until tender.
Add sauerkraut, vinegar, caraway, salt and pepper. Let mixture cook for 5-10 minutes.
Serve with mustard on the side.
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