Papa Cantella's Blog

3 Favorite Sides to Pair with German Sausage

Posted by Papa Cantella's on Sep 19, 2017 9:22:00 AM


heritage may be Italian but at Papa Cantella’s, we love a good German sausage. German sausages are some of the most popular in our lineup of fresh and fully-cooked sausage, in part because they’re such crowd pleasers.

We make several German sausages including our famous Bratwurst, Beer Bratwurst, and Bockwurst. (The word “wurst” just means “sausage” in German.) All are made of high-quality meats like pork and veal and expertly blended with a host of complementary spices. So, when we’re serving German sausages, what do we serve with them? Here are three great side ideas for Deutsche Wurst!

  1. German Potato Salad
    What better to serve with German sausage than German potato salad? We love European potato salads because they’re usually mustard-based instead of made with mayo. Our favorite version is made with barely-boiled Yukon gold potatoes, a combination of Dijon and whole grain mustard, apple cider vinegar, and chopped chives. When we’re feeling extra decadent we like to crumble in a couple of strips of crispy bacon, too! Mustard potato salad perfectly complements our German sausages because mustard has a nice bite that pairs well with savory flavors.

  2. Cucumber & Dill Salad
    Sometimes when we’re having sausage we like to pair it with a light, fresh side dish for contrast. Plan ol’ lettuce-based salads are great, of course, but they can get a little boring. A more traditionally German approach is to use cucumbers for the base. Thinly-sliced cucumbers, cider vinegar, sugar, and tons of chopped fresh dill make a delicious salad side dish that lasts for days in the fridge. Make it your own by adding super-thin onion slices or raw pepper strips.

  3. Braised Red Cabbage with Apples
    Braising is the best technique for cabbage, if you ask us. (Well, if you don’t include stuffing it with sausage…but we digress!) Red cabbage is perfect for braising because it’s hearty enough to hold up to heat; no one wants their braised cabbage to turn into mush. We like to use the sausage drippings to get the chopped cabbage started in the pan then add vinegar, whatever spices we have on hand, and of course, a chopped Granny Smith apple. We add water and butter as needed while the cabbage braises under the lid then just serve when it’s the consistency we want. Couldn’t be easier!

German sausage is as delicious as it is special. Custom spice blends and premium-quality meat are what make Papa Cantella’s German sausages so craveworthy. Look for our most popular blends in your grocery’s meat section and if you don’t see them, ask!

Remember, Es geht um die Wurst!
(That’s, “It’s all about the sausage!”)

Topics: Sides, German Sausage