Weisswurst, sauerkraut, Austrian potato salad

boston_stoker, :ohmy: , I can't seem to get anything right :laugh: . I enjoy Weiss beer.

Danke schön EggSimon!

Austrian, it seems I have broken every Bavarian rule there is and then some.

Austrian Potato Salad from Wolfgang Puck

Dressing:
1/4 cup peanut oil
1 cup Champagne vinegar
2 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp minced parley
1 Tbsp minced thyme
1 small onion minced

Potatoes:
2 lbs of fingerling or small yukon gold potatoes
6 - 8 cloves of crushed garlic
several sprigs of thyme
3 Tbsp Kosher salt

Bring potatoes to a boil with the garlic, salt, and thyme sprigs, then simmer until barely done (I slightly overcooked mine). Let them cool until they are just warm, before slicing into 1/4 inch or so thick slices. (You can peel them or leave the peel on. In reality, even if you leave the peel on, 1/2 of the peel comes off when slicing).

While the potatoes are still warm, add the marinade. I slice two potatoes, then add some dressing while they are still warm, then I proceed on with two more potatoes. That way the potatoes are still warm when the dressing is added and I think they absorb more dressing.

Paul, I've had properly prepared simmered weisswurst in a park in Germany and 1) ate it before noon, 2) I zuzelned it out of the skin, 3)used sweet mustard, 4)ate it with a pretzel on the side, 5)drank it with a beer (although don't remember what kind), 6) belched afterwards in satisfaction! :silly:

Can't seem to quite duplicate that expericence back home. I know a German might be appalled, but it still made a good dinner despite being grilled along with all the other atrocities. :laugh:

Thanks for the link, now I won't have to leave the weisswurst etiquette to the Germans.

......so you're proud of this stike????