in Denmark

Biksemad with German sausages

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Ingredients for 2 servings:

  • 500 g potatoes, waxy
  • 250 g Nuremberg bratwurst
  • 200 g Mettwurst or Kabanossi
  • 2 onions
  • 75 g butter
  • some oil
  • Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Danish leftovers

Peel the potatoes and cut into 2 cm cubes. Boil the potato cubes in salted water and drain. Slice the sausages and fry in a little hot oil. Peel the onions and cut them into small cubes. Add them to the sausages, add a little butter, and let the onions become translucent. Then add the potatoes, stir in the remaining butter, and season with salt and pepper (note: Mettwurst sausages contain quite a bit of salt). Continue to sauté over medium heat until the potatoes and butter form a slightly creamy consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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