German-Style Sausage and Potatoes

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

German-Style Sausage and Potatoes
25 mins
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  • 1 1/2 pounds medium potatoes
  • 4 teaspoons anise seed
  • 1 1/2 teaspoons coriander seed
  • 1 teaspoon caraway seed
  • 1 teaspoon mustard seed
  • 1/3 cup beer
  • 1/4 cup vinegar
  • 3 tablespoons spicy brown mustard
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • Few dashes Worcestershire sauce
  • Few dashes bottled hot pepper sauce
  • 2 medium onions, chopped (1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1 cup shredded cabbage
  • 1 tablespoon olive oil
  • 12 ounces fully cooked Polish sausage, cut into 1/2-inch-thick slices
  • 1 cup shredded Swiss cheese (4 ounces)
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.
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.

nutrition information

Per Serving: cal. (kcal) 448, Fat, total (g) 27, chol. (mg) 55, sat. fat (g) 9, carb. (g) 38, fiber (g) 3, pro. (g) 18, vit. A (RE) 51.51, vit. C (mg) 36.61, sodium (mg) 712, calcium (mg) 232.23, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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