Hot German Potatoes and Knockwurst
Savor the comforting flavors of traditional German cuisine with this Hot German Potatoes and Knockwurst recipe. Tender baby potatoes are tossed in a tangy, mustard-spiked dressing made with sautéed onions, crispy bacon, and a touch of white vinegar for a perfect balance of savory and sharp. Paired with golden-browned knockwurst sausages, this dish offers the ultimate mix of hearty and flavorful. Ready in just 45 minutes, it’s an ideal choice for cozy family dinners, Oktoberfest celebrations, or when you’re craving a taste of Germany. Garnished with fresh parsley and served hot, this dish is a guaranteed crowd-pleaser! Keywords: German potatoes, knockwurst recipe, authentic German cuisine, mustard dressing, easy German dinner.
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Recipe Information
Ingredients
- 4 Knockwurst sausages
- 1.5 pounds Baby potatoes
- 6 slices Bacon
- 1 medium Yellow onion
- 0.25 cup White vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Wash the baby potatoes and cut them in half (or quarters if they are large).
Place the potatoes in a large pot and cover with water. Bring to a boil, add a pinch of salt, and cook for 10-12 minutes, or until just fork-tender. Drain and set aside.
While the potatoes are cooking, chop the bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Keep the bacon grease in the skillet.
Dice the yellow onion and add it to the skillet with the bacon grease. Sauté over medium heat until translucent and lightly golden, about 5 minutes.
In the same skillet, reduce the heat to low and stir in the white vinegar, Dijon mustard, granulated sugar, salt, and black pepper. Mix well to form a tangy dressing.
Add the cooked and drained potatoes to the skillet, tossing carefully to coat them with the dressing. Let them warm through for 3-4 minutes.
Meanwhile, in a separate large pan, heat a little oil over medium heat and cook the knockwurst sausages until browned on all sides and heated through, about 6-8 minutes.
To serve, plate the potatoes and sprinkle with the cooked bacon and fresh parsley. Add the knockwurst sausages to each plate. Serve hot and enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 5098 mg | 222% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 25.9 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
