I posted this recipe quite a while ago, but life has gotten away from me and I haven’t been able to blog it. Fortunately, I found my scribbles from the day I made it and can finally put it to paper. Or rather, blog.
If you don’t already know this, I LOVE appetizers. Hors d’oeuvres. Whatever you want to call them. I would much rather order four different appetizers on a restaurant menu and nibble from them all than one big meal.
I saw a version of these online somewhere and I thought how fun they looked and how different they are from anything else I usually make. I’m more of a brie and puff pastry or cheese dip kind of gal. Plus, I had just found some GOOD potatoes in this town (yes, we have been lacking in good potatoes) and was raring to put them to good use.
These are like Oktoberfest in a bite. And not difficult to make because I used smoked sausage and sauerkraut from a jar. Minimal cooking and preparation and you get a unique and what I think is an adorable appetizer.
Poor yourself a cold beer and enjoy!
- about 5 large russet potatoes
- 5 ounces smoked sausage, sliced
- 1 large or 2 small onions, sliced
- 1/2 cup beer
- 2/3 cup sauerkraut, drained
- chopped parsley for garnish
Preheat oven to 400°. Clean and slice potatoes using a mandoline if you have one or in about 1/2 inch thick slices. Place in bowl and drizzle with olive oil and season with salt and pepper. Place slices on a baking sheet with parchment paper or tin foil and bake for about 20 minutes before flipping over and continuing to cook another 20 minutes or until golden and tender. Remove from oven.
While potatoes are roasting, warm a little olive oil in a large saucepan. Add sliced sausage and cook until brown, flipping as needed, usually a few minutes on each side. remove from pan.
Into same skillet, add sliced onions, salt and pepper. Cook on medium heat until onions become soft and then softly brown, about 15 minutes. Once softened, pour in beer and allow to simmer and cook down, about another few minutes or so. Remove from heat.
To assemble: take a potato slice, top with sliced sausage, then onion and sauerkraut. Make sure sauerkraut is at room temperature, not cold.
Makes about 20 bites.