German Sausage With Mustard Caper Sauce Recipes

SMOKED SAUSAGES WITH MUSTARD SAUCE

Steps:

• In a large skillet, brown sausages in oil; drain and keep warm., In a small saucepan, combine the sugar, mustard, flour and salt. Stir in cream until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer., Remove from the heat and gently stir in vinegar. Pour over sausages; serve warm.

GERMAN SAUSAGE WITH MUSTARD CAPER SAUCE

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

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.