The Bavaria

The Bavaria

prep time

minutes
cook time

minute
servings
4

Ingredients












Cooking Instructions

1

Place potatoes in pot and cover with cold water; add kosher salt. Bring to boil and turn off heat. Let stand 20 minutes, covered.


2

Remove potatoes from water and let stand until cool enough to handle. Slice into 1/8-inch thick slices. Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with the potatoes and onions.


3

Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with potatoes and onions.


4

Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet. Top each slice with 2 slices of edam, 2 tablespoons of sauerkraut, 2 halves of sausage, a spoonful of potato/onion mixture, and 2 more slices of the edam, in that order. Place a piece of bread on top of each, butter-side up. Grill sandwiches until bread is golden and cheese is melted, turning once during grilling. Serve with mustard on the side.


Ingredients












Cooking Instructions

1

Place potatoes in pot and cover with cold water; add kosher salt. Bring to boil and turn off heat. Let stand 20 minutes, covered.


2

Remove potatoes from water and let stand until cool enough to handle. Slice into 1/8-inch thick slices. Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with the potatoes and onions.


3

Heat skillet over medium-high; add canola oil and heat. Add sausages and fry until browned; remove to plate. Return pan to heat and add potato slices and onions. Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned. Cut sausages in half lengthwise and add to pan with potatoes and onions.


4

Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet. Top each slice with 2 slices of edam, 2 tablespoons of sauerkraut, 2 halves of sausage, a spoonful of potato/onion mixture, and 2 more slices of the edam, in that order. Place a piece of bread on top of each, butter-side up. Grill sandwiches until bread is golden and cheese is melted, turning once during grilling. Serve with mustard on the side.


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