Some time back in the 1990s I accompanied John on a business trip to Germany. One of the first days we were in Munich in the morning but our stomachs were looking for dinner due to the jet lag. We stopped at a restaurant/beer hall called Schneider’s just off Marienplatz. We ordered wurst, kraut, kartoffel, und bier. Schneider’s brews their own beer and they make a fabulous wheat beer. Although Schneider’s beer is hard to find we track it down every Christmas for our bagel and lox breakfast. Anyway, when ever we have this dinner we always refer to it by its German name.

John starts the sausage in a little water and oil. The water steams the sausage so it is cooked through and then the oil gives it a little browning. I made this enhanced canned sauerkraut (and btw canned sauerkraut is supposedly better than bagged or in glass jars because the sauerkraut does not like light.) I also prepared a German potato salad which is served warm with lots of vinegar, spices, and some crumbled bacon. I used a recipe from NYTimes but there are plenty on the internet.

This dinner was atypical to what we normally make but this is our out-of-the-ordinary week and we are enjoying these dishes. Next week it’s back to the diet and eating in a more healthful way.