Fork And Hand Wurst Plate Recipe

Simmer then brown (recommended)

Place the sausages in a shallow pan and add beer or chicken stock until it reaches about half to two-thirds up the sides of the sausages; add 1 tsp salt. Bring to a gentle simmer over medium heat and cook for 10 minutes—this ensures even cooking without splitting. Remove sausages from the liquid and pat dry with paper towels.

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the sausages and brown on all sides, about 2–3 minutes per side, until nicely caramelized and cooked through (internal temperature 160°F/71°C for pork sausages). Transfer to a plate and keep warm.

Place the cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until tender when pierced with a fork, 15–18 minutes.

Drain the potatoes well and return them to the still-warm pot. Over low heat, allow them to sit for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Warm the milk and 4 tbs butter together (microwave or small saucepan) until the butter melts. Gradually add the warm milk-butter mixture to the potatoes, mashing until you reach a creamy consistency. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg (optional). Taste and adjust seasoning. Keep warm until plating.

In a medium bowl combine 3 tbs apple cider vinegar, 2 tsp sugar, 1/2 tsp salt, 2 tsp olive oil and 1/2 tsp caraway seeds (if using). Whisk until sugar dissolves.

Add the shredded red cabbage to the dressing and toss thoroughly to coat. Let the cabbage sit in the refrigerator for at least 20 minutes (or up to several hours) to chill and mellow. Toss again before serving.

Roughly chop the parsley and set aside about 1 tablespoon of whole leaves for garnish. Finely chop the remainder.

In a small saucepan melt 2 tbs butter over medium heat. Stir in 1 tbs flour and cook, stirring, for 1 minute to form a light roux but do not brown.

Slowly whisk in 3/4 cup chicken or vegetable stock until smooth. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.

Remove the pan from heat and stir in the chopped parsley, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a smoother, bright-green sauce, transfer to a blender or use an immersion blender and pulse briefly to emulsify—leave some texture or blend fully based on preference. Keep warm.

Divide the mashed potatoes onto 4 plates, making a bed in the center of each plate large enough to hold a sausage.

Place one browned sausage on top of each bed of mashed potatoes.

Add about 1 cup (or to taste) of the chilled red cabbage to the side of each plate.

Spoon 2–3 tablespoons of the savory parsley sauce over each sausage and a little onto the potatoes. Sprinkle reserved parsley leaves over the sauce and dust a small pinch of paprika over the potatoes if using.

Serve immediately while the sausages and potatoes are warm and the cabbage is chilled.