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RECIPES
Video Recipes | Appetizers | Salads | Side Dishes | Main Course
VIDEO RECIPES
Introduction to the Recipes
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Bacon-Wrap Sausage
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Ingredients:
- Sausage
- Bacon
- Sheet pan for cooking
- Toothpicks
Preparation: Take any sausage that you prefer, cut it into discs. Take a half of slice of bacon, wrap it around the sausage so the bacon ends meet and spear it horizontally with a toothpick. When you lay it on the sheet pan, lay it so the part of the bacon that is not speared is on the bottom because half way through cooking time you will need to turn them and by that time the bacon on the other side will be cooked and it won't curl. Cook for 15 minutes on one side at 425 degrees (a pre-heated oven is preferred). Flip them over and cook for an additional 10 minutes.
Liverwurst Spread (Canapé)
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Ingredients:
Preparation: Squeeze out liverwurst into a bowl, add one quarter cup of sour cream, spicy brown mustard and blend together ingredients with a fork until it's one color. Once it's a smooth consistency, take your pastry bag and fill it, squeeze it out onto your pastry bread. Garnish the top with some minced scallions. Arrange on a holiday platter, they make great hors devours before dinner.
"Cutting-Board Snack" (Austrian Recipe)
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Ingredients:
Your favorite Ham, Cheeses, grapes, apples, Dry Sausage (ready to eat). We recommend any of our delicious Karl Ehmer Hams and our Salami and Dry Sausages.
Preparation: Cut the sausages on a slight angle for decorative purposes. You can cut them as thick or as thin as you like. You can slice or cube the ham and cheese, whichever you prefer. Arrange the meats and cheeses in a creative way, garnish with grapes and sliced apples. To keep the apples from discoloring, sprinkle them with a little bit of lemon juice. Top off with a sprig of parsley.
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APPETIZERS
Sausage Pancake Puff
Ingredients
- 1/2 pound light dairy sour cream
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon ground cumin
- 1/2 pound ground turkey sausage
- 2 large eggs or 4 ounces frozen egg substitute
- 1/2 cup milk
- 1/2 cup all purpose flour
- 1/4 teaspoon dried oregano
- 2 tablespoons diced scallions
- 1 cup shredded cheddar or reduced fat cheese
- Salt to taste
- Tomatoes (diced for garnish if desired)
Preparation: In a mixing bowl, combine sour cream, lemon pepper seasoning and cumin. Cover and chill until ready to serve. In a medium skillet, cook sausage until brown, stirring frequently and breaking up lumps, over medium-high heat. Drain off extra fat. Combine eggs or substitute with milk, flour, oregano and salt and beat until smooth. Butter or spray flour, 1/2 inch tart pans with non-stick coating. Divide and add batter, sausage and scallions. Bake uncovered at 425 degrees F. for 10-13 minutes until puffed and light brown. Top with cheese and return pans to oven for 1 minute or until cheese melts. Serve immediately topped with sour cream mixture. Garnish with fresh tomato and diced scallions or chives, as desired. Serves 4.
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Asparagus Rolls
Ingredients
- 1 and a 1/2 package of onion dip
- 20 slices of Karl Ehmer Alpine Ham
- 20 Asparagus spears- cooked
- 2 8 oz.packages cream cheese
Preparation: Soften cream cheese and whip with onion dip mix. Cut asparagus spears to length approximately two inches longer than the diameter of the ham slices. Spread cream cheese mixture on each slice of ham. Lay asparagus on the cream cheese side of the slice of ham. Roll the asparagus with the ham with about an inch of asparagus peeking out on either side. Arrange on a platter and serve.
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Andouille Sausage Appetizers
Ingredients
Preparation: Pre-heat the oven to 325 degrees. Remove the sausage from its casing. Mix well with the other ingredients. Roll into one-inch balls. Place on an ungreased cookie sheet and bake for 18-20 minutes. Serve warm. Makes about 3 dozen. -Nick Sundberg
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SALADS
Arugula And Bratwurst Salad
Ingredients
- 2 Karl Ehmer Chicken Bratwurst links, 4 ounces each.
- 2 large radishes, trimmed and thinly sliced.
- 2 medium red potatoes, unpeeled, cooked and diced into 1-inch cubes.
- 1 cup coarsely torn arugula leaves for dressing.
Preparation: Make 3 slashes on top of each bratwurst. Place the bratwurst on a baking sheet 4 inches under flame and broil 3 to 4 minutes, turning once. Remove. Cut bratwurst into 1/2 inch slices. Place in a serving bowl. Add radishes, potatoes and arugula. Prepare the dressing and pour over salad. Toss well and set aside 5 minutes for flavors to mix. Serve the salad warm. Make 2 servings.
Dressing
Ingredients
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons Dijon mustard
- 2 and a 1/2 tablespoons olive oil
- 2 and a 1/2 teaspoons red wine vinegar
Preparation: Combine pepper, salt, mustard, oil, and vinegar in cup. Stir well to mix. Makes about 6 tablespoons.
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SIDE DISHES
Red Cabbage With Apples
Ingredients
- 2 to 2 and a 1/2 pounds Red Cabbage
- 2/3 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons salt
- 2 tablespoons lard or bacon fat
- 2 medium-size cooking apples, peeled, cored and cut into 1/8 inch wedges
- 1/2 cup finely chopped onions
- 1 whole onion, peeled and pierced with 2 whole cloves
- 1 small bay leaf
- 5 cups boiling water
- 3 tablespoons dry red wine
- 3 tablespoons red currant jelly (optional)
Preparation: Wash the head of cabbage under cold running water, remove the tough outer leaves and cut the cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters clockwise into 1/8 inch wide strips. Drop the cabbage into a large mixing bowl, sprinkle it with the vinegar, sugar and salt, then toss the shreds with a spoon to coat them evenly with the mixture. In a heavy 4-5 quart casserole dish, melt the lard or bacon fat over moderate heat. Add the apples and chopped onions, and cook, stirring frequently for 5 minutes, or until the apples are lightly browned. Add the cabbage, the whole onion with cloves and the bay leaf; and reduce the heat to its lowest point. Cover and simmer for 1 and a 1/2 to 2 hours, or until cabbage is tender. Check from time to time to make sure the cabbage is moist. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid in the casserole dish. Just before serving, remove the onion and bay leaf and stir in the wine and the currant jelly. Taste for seasoning, then transfer the entire contents of the dish to a heated platter or bowl to serve.
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Traditional Sauerkraut
Ingredients
- 1/2 cup water
- 1/2 cup onion, chopped
- 2 slices Karl Ehmer Bacon
- 1 apple, cored and quartered
- 1 bag Karl Ehmer Sauerkraut, rinsed and strained
- 1/2 cup white wine
- Caraway seeds
- pepper to taste
Preparation: Place the two slices of bacon in a small pot and heat. When bacon begins to soften and grease begins to coat the pot, add the onions. When onions are soft, add water and apples. When apple begins to soften and dissolve add sauerkraut and white wine. Season with caraway seeds (enough to speckle the sauerkraut) and pepper to taste. Cover and let simmer until kraut is tender. If liquid evaporates, add more water. The beauty of sauerkraut is that it cannot be overcooked. Leftover cooked sauerkraut will keep in your refrigerator for 3-4 weeks, ready to be reheated when you're in the mood for a Bratwurst.
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Ham Potato Casserole
Ingredients
- 1/2 cup of chopped onions
- 1 tablespoon of oil
- 1 cup of milk
- 4 or 5 potatoes, peeled and sliced
- 2 cups cubed Karl Ehmer Ham
- 1 1lb. fresh string beans (or 1 package of frozen)
- 4 oz. shredded cheddar cheese (optional)
Preparation: Place sliced potatoes in a 13x9 baking dish, add string beans and ham. In a sauté pan, cook the onions in the oil until they are tender, add to baking dish. Pour milk over mixture. Cover and place in a 350-degree over for about 45 minutes. Check beans and potatoes for doneness. If not done, bake about 15 minutes more. Uncover and add cheese if you want and bake about 5 minutes more, until the cheese melts.
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Baked Noodles With Ham
Ingredients
- 6-8 oz. noodles, cooked and drained
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 tablespoon of mustard
- 1 and a 1/2 cups of milk
- 2 cups of cooked Karl Ehmer Ham, chopped fine or shredded
- 1 cup of celery, chopped fine
- salt and pepper to taste
- bread crumbs
Preparation: Combine butter, flour and mustard in saucepan. Add milk gradually, stirring constantly, cook until thick. Add ham, salt, pepper and celery, then stir in the noodles. Pour into greased baking dish. Sprinkle with bread crumbs and dot the butter over the whole mixture. Bake at 350 degrees for 30-45 minutes.
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MAIN COURSES
German Style Bratwurst And Sauerkraut
Ingredients
- 1 bay leaf
- 1 cup water
- 6 slices of Karl Ehmer Bacon
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 tablespoon brown sugar
- 1 large apple, cored and sliced
- 1 teaspoon caraway seeds
- 1 pound Karl Ehmer Bratwurst (5 links)
- 2 medium potatoes, peeled and sliced
- 1 teaspoon instant chicken bouillon granules
- 1/2 cup of dry white wine or apple juice
- 1 32 oz. can Karl Ehmer Sauerkraut, rinsed and well drained
Preparation: In a large skillet cook bacon over medium-high heat until crisp. Crumble and set aside. Reserve 2 tablespoons drippings in skillet. Cook onion and garlic in reserved drippings over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, water, white wine or apple juice, brown sugar, bouillon granules, caraway seed and bay leaf. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to a boil. Score bratwurst; add to sauerkraut mixture and reduce heat. Cover and simmer for 20-30 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple; cover and cook for 5-10 minutes more or until apples are tender. Remove bay leaf.
Tip: Almost any style of German sausage works well in this dish. Try mixing Karl Ehmer Knockwurst, Weisswurst and Bratwurst and letting your family choose their favorites. You can also serve this with German-style hot potato salad and a cucumber relish.
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Grilled Bratwurst And Open-Face Sandwiches
Ingredients
- 1/4 cup beer
- 1 tablespoon vegetable oil
- 3 and 1/2 inch thick red onion slices
- 3 tablespoons coarse-grained Dijon mustard
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 4 links of fully cooked Karl Ehmer Bratwurst (about 10 ounces), halved lengthwise
- 2 slices of caraway rye bread (each about 3x5 inches)
Preparation: Prepare barbecue (medium heat). Whisk beer, mustard, oil, and thyme in small bowl to blend. Brush both sides of onion slices with some of the mustard dressing, being careful to keep slices intact. Grill onion and bratwurst until onion is tender and slightly charred at edges and bratwurst is golden brown, turning twice, about 10 minutes for onion and 6 minutes for bratwurst. Grill bread until slightly toasted, about 1 minute per side. Place toasted bread on plates. Brush with some of mustard dressing. Top bread with bratwurst; separate onion slices into rings over onions and serve. Makes 2 servings.
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Easy Sausage Paella
Ingredients
- 1 cup olive oil
- 1 cup frozen peas
- 2 cups regular rice
- 2 garlic cloves, minced
- 1 red bell pepper, seeded, diced
- 2 16 oz. cans of chicken stock
- 1 teaspoon saffron (or turmeric)
- salt and pepper to taste
- 1 small onion, peeled and cut into thin strips
- 1 pound of fully cooked smoked Karl Ehmer Chorizo sausage, cut into 1/2 inch slices
- 1 cup frozen artichoke hearts, thawed, halved if large
- 1/2 pound large raw shrimp, cleaned
Preparation: Heat oil in large heavy skillet with a tight fitting lid; add onion, garlic and bell pepper. Saute on medium until onion is golden, about 5 minutes. Meanwhile, heat chicken stock and saffron to boiling. Add rice and bring back to boil, covered. Add sausage and artichoke hearts; cook, covered 6-7 minutes until heated through. Arrange cooked shrimp around edges of skillet and peas in center. Cover and cook 4 to 5 minutes until shrimp is pink. Makes 6-8 servings.
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Grilled Sausage Fajitas
Ingredients
- 12 flour Tortillas
- 1 12oz. can refried beans
- 16 oz. grated cheddar cheese
- additional topping suggestions salsa, mustard, relish, sautéed peppers and onions
- 8 of your favorite Karl Ehmer sausages such as Bratwurst, Krainerwurst, Frankfurters, etc.
Preparation: Place Tortillas in an ovenproof dish, cover and place in the oven at 325 degrees. While tortillas are heating up, preheat grill and cook your sausage choices. When the sausages are grilled (for about 5 minutes per side), place on a serving dish with warm tortillas, refried beans, grated cheese, and all other toppings and everyone begins building their own by placing a sausage in a tortilla, fill with favorite toppings and roll it up! There are no rules of etiquette on how to build your own fajita, for that matter, what toppings you choose to eat as a side dish.
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Pinkelwurst And Kale Made Easy
Ingredients
Preparation: Peel casing from Pinkelwurst and place in saucepan with onions. Sauté onions and Pinkelwurst until they are completely blended. Add Kale and 2 cups of water. Return to a boil and stir all ingredients until well blended. Reduce heat to a simmer and submerge smoked meat into mixture. Cover and let simmer for about 2 hours, stirring frequently. If liquid evaporates, add water as needed. Serve with boiled potatoes and bread. Makes 6-8 servings
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Ham Quiche
Ingredients
- 2 frozen deep dish pie shells (or your own homemade)
- 3/4 cup mayonnaise
- 3 tablespoons flour
- 3 eggs, beaten
- 3/4 cup milk
- 1 cup Karl Ehmer Ham, diced
- 1 cup cheddar cheese (or any other cheese of preference such as Swiss, American, etc)
- 1 cup chopped scallions
Preparation: Pre-bake pie crust in 350 degree oven. Meanwhile, mix mayonnaise, flour, eggs, and milk until well blended. Stir in meat, cheese, and scallions. Pour ingredients in pre-baked crust and bake at 350 degrees.
Ham Sauce
Ingredients
- 2 tablespoons dry mustard
- 1/3 cup chili sauce
- 1 cup brown sugar
- 1 teaspoon lemon juice
- 3/4 cup pineapple juice
Preparation: Mix ingredients, cover and allow to simmer for a few minutes. Ladle over ham while hot.
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Bratwurst With Potato Salad In A Hurry
Ingredients
- 3 scallions, chopped
- 6 tablespoons olive oil
- 2 pounds Yukon Gold potatoes
- 8 Karl Ehmer Cooked Bratwurst
- 2 to 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
Preparation:: Preheat the grill or broiler before preparing the sausages. Cut the potatoes in two-inch pieces, leave the skin on. Steam the potatoes until tender. While the potatoes are cooking, grill the Bratwurst in a warm oven until the potatoes are ready. Combine the oil and the vinegar in a small bowl and beat in the mustard to prepare the dressing. Place potatoes in a large bowl and while they are still hot, toss them gently in the dressing with the scallions. Season with salt and pepper to taste and serve with the Brats! Serves 8.
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Weisswurst (Bockwurst), Sauerkraut, And Steamed Potatoes
Ingredients
Preparation: Place sauerkraut, white wine, and juniper berries in a saucepan and simmer covered over medium heat until the wine is evaporated. At the same time the kraut is cooking, steam the potatoes until tender (about 20 minutes). While both the kraut and potatoes are cooking, preheat the grill or broiler. Grill Karl Ehmer Weisswurst until browned and heated thoroughly. Place the sauerkraut in the center of a large serving platter, border with the potatoes, and place the Weisswurst on top of the sauerkraut. Serves 8
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Crumb Crusted Ham With Madeira Sauce
Ingredients
- 2 large navel oranges
- 1/2 teaspoon of Kosher salt
- 3 tablespoons of Dijon mustard
- 1 12-13 pound Karl Ehmer Bone-In Smoked Ham
- 1 and a 1/2 cups of medium dry Madeira
- 2 cups of coarse fresh bread crumbs
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 teaspoon of finely grated orange zest
Preparation:
1. Preheat the oven to 325 degrees. Set the ham in a large roasting pan, fat side up. Using a sharp knife, score the fat all over in a crosshatch pattern. Pour 1 cup of the Madeira over the ham and cover tightly with foil. Bake the ham for about 3 and a 1/2 hours, or until heated through.
2. In a medium bowl, toss the breadcrumbs with the parsley. In a small bowl, combine with garlic, melted butter and mustard then work into the breadcrumbs with your fingers. Season with the salt.
3. Uncover the ham and baste with pan juices, then transfer to a large platter. Pour the pan juices into a medium saucepan. Return the ham to the roasting pan and raise the temperature to 375 degrees. Pat the breadcrumbs mixture all over the top of the ham, pressing it firmly into the fat. Return the ham to the oven and bake for about 30 minutes longer, or until the bread crumb coating is crisp and golden brown. Transfer the ham to a cutting board and let rest for 15 minutes.
4. Meanwhile, using a sharp knife, peel the oranges; remove all the bitter white pith. Working over a bowl to catch the juices, cut the oranges between the membranes to release the sections; you should have 1/2 cup of juice. Add the orange sections, orange juice and the remaining 1/2 cup of Madeira to the juices in the saucepan. Cover and simmer over low heat for 10 minutes. Remove from the heat, add the zest and keep warm.
5. Using a long, thin knife, carefully slice the ham, holding the crumbs in place with one hand while you cut. Arrange the ham slices on a platter. Sprinkle any fallen crumbs over the ham and serve with the orange zest.
(Marcia Kiesel)
Serves 12
Serve with a golden potato gratin, steamed broccoli and a crusty roll.
Wine: 1989 Meerlust Merlot
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Krainer And Pasta
Ingredients
- 3 tablespoons olive oil
- 3 cloves, chopped garlic
- 10 oz. box frozen peas
- 1 Karl Ehmer Krainerwurst, sliced
- grated cheese and chopped parsley
- 1 pound fettuccine pasta, cooked and strained
- 2 tomatoes, blanched, peeled, seeded and cubed
Preparation: About 5 to 10 minutes before pasta is ready, heat olive oil in a large skillet. Add garlic and sauté until golden. Add Karl Ehmer Krainerwurst and sauté about 1 minute. Add peas and sauté until peas are heated. Add tomatoes, stir and heat (try not to cover tomatoes once they are added). Place finished in a large serving dish, distribute mixture over pasta, top with grated cheese and chopped parsley. Serve with Italian or French bread and Karl Ehmer Farm Fresh Butter. Makes 4 servings.
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Sausage Stir Fry
Ingredients
Preparation:
1. Slice sausage, carrots and broccoli
2. Cook rice according to package, making enough for three cups.
3. Spray pan with cooking spray, add sausage and sauté.
4. Add vegetables, stir and cover to let simmer for 5 to 7 minutes until vegetables are tender.
5. Serve over a generous portion of cooked rice and enjoy.
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Holiday Sausage Pie
(Friends Lake Inn- Chestertown, New York)
Ingredients
- 6 Russet Potatoes
- 1/4 head of cabbage, coarsely chopped
- 2 cups of corn kernels
- 3 tablespoons of flour
- 1 and a 1/2 cups of milk
- 1/2 cup red pepper, diced
- 1 pound of Karl Ehmer Karinerwurst, cut into 1 inch pieces
- 1 and a half 1/2 teaspoons Kosher salt and freshly ground pepper to taste
Preparation: Heat oven to 375 degrees. Brown sausage in frying pan until golden. Place half of the 1 inch pieces into a deep pie dish; add 1/2 of the sliced potatoes, then sprinkle with flour and salt. Add half of the cabbage, corn and peppers; repeat to form a second layer. Sprinkle with pepper then pour the milk over the dish. Bake uncovered for 1 and a 1/4 hours. Makes 4 servings.
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Sweet And Sour Ham
Ingredients
- 2 tablespoons of shortening
- 3 cups cubed Karl Ehmer Ham
- 2/3 cup chopped green pepper
- 1 teaspoon prepared mustard
- 2 tablespoons corn starch
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1/4 teaspoon pepper
- 1 20oz. can pineapple chunks-drain and save juice
- 1 and a 1/2 cups pineapple juice and water combination
Preparation: Melt shortening, add ham and green pepper and brown slightly. Stir in cornstarch, brown sugar, vinegar, mustard and pepper. Gradually stir in liquid and stir until thickened. Add pineapple chunks and cook until hot. Serve over hot rice. Ready in 30 minutes. Serves 4
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Schweinekoteletts In Sauer Sahnesosse (Baked Pork Chops)
Ingredients
- 6 Karl Ehmer Pork Chops
- 1 garlic glove; minced
- 1 teaspoon caraway seeds; crushed
- 2 teaspoons Hungarian paprika*; mild
- 1/2 teaspoon salt
- pepper; as desired
- 1 cup white wine; dry
- 1 cup sour cream (optional)
*Use only Hungarian mild paprika. It is available at most stores and at specialty shops*
Preparation: Place the pork chops in an ovenproof casserole dish. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. Servings 6
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German Sausage Bake
Ingredients
- 6 medium potatoes
- 1/2 cup chopped onions
- 1 teaspoon instant beef broth
- 1/2 teaspoon dill weed
- 1/4 cup milk
- 1 1lb Karl Ehmer Bratwurst or Bockwurst
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoons pepper
- 1/4 teaspoon caraway seeds
Preparation: Line pan with foil (enough to fold over). Cut potatoes into 1/8 inch slices into foiled pan. Cut sausage in half lengthwise. Sprinkle onions and cheese over sausage. Stir instant broth and seasonings into milk and pour over sausage. Close foil and seal. Bake 1 and a 1/4 hr at 350 degrees.
Ready In 1 hour and 25 minutes
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Weisswurst, Sauerkraut And Steamed Potatoes
Ingredients
- 1 pound small red-skinned potatoes
- 8 Karl Ehmer Weisswursts
- 1 pound Karl Ehmer Sauerkraut, rinsed and drained
- 1/2 cup dry white wine
- 4 juniper berries, crushed
- coarse sea salt and freshly ground pepper to taste
Preparation: Preheat grill or broiler. Steam the potatoes until they are tender (about 20 minutes). Keep them warm in a low oven. Meanwhile, boil the weisswursts for 5 minutes, then grill or broil them until they are lightly browned on both sides. Put the sauerkraut; white wine and juniper berries in a saucepan and simmer, covered, over medium heat until the wine has evaporated. Put the sauerkraut and potatoes on a heated platter and season to taste with salt and pepper. Put the sausages on top and serve. Makes 4 servings.
Tip This is good with peas or steamed broccoli on the side. Takes about 30 minutes to prepare.
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Bratwurst In Sour Cream
Ingredients
- 4 Karl Ehmer Bratwurst sausages
- 1 tbsp. butter
- 2 tbsp. cold water
- 1 1/2 tsp. flour
- 1/4 tsp. salt
- 1/2 c. sour cream
Preparation: Drop bratwurst into boiling water; remove from heat. Let soak 5 minutes. Drain. Melt butter; add bratwurst and cook until golden brown. Add water; reduce heat and simmer, uncovered, 15-20 minutes, turning bratwurst occasionally. Replenish water if cooking water boils away. Put sausages on plate and cover with foil.
With whisk, beat flour and salt into sour cream. Then stir sour cream mixture into liquid in skillet. Cook 5-8 minutes over low heat, stirring constantly. Cut sausages into 1/2 inch rounds; drop into skillet. Simmer to heat through.
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