Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bavarian Sausage with Warm Potato and Kale Salad

Servings: 6

Enjoy Oktoberfest any time of the year with this easy combination of smoked sausage and warm potato salad. Fingerling potatoes have a firm texture that stands up well to the dressing, but feel free to swap in Yukon Golds or even red potatoes.


  • 1-1/2 lb. fingerling potatoes
  • 12 smoked bratwurst or other fully cooked smoked sausages
  • 1/2 cup lower-salt chicken broth
  • 3 Tbs. cider vinegar
  • 1-1/2 Tbs. grainy mustard
  • 2 packed tsp. brown sugar
  • 3/4 tsp. caraway seeds
  • 2 Tbs. olive oil
  • 6 oz. baby kale (about 6 cups)
  • 1/2 cup finely chopped sweet onion
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 730
  • Fat Calories (kcal): 490
  • Fat (g): 55
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 125
  • Sodium (mg): 1850
  • Carbohydrates (g): 30
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 28


  • Bring an inch of water to a boil over high heat in a large pot fitted with a steamer insert. Put the potatoes in the steamer basket, cover tightly, reduce the heat to medium, and cook until tender, 20 to 25 minutes.
  • While the potatoes are steaming, grill or pan-sear the sausages according to package directions.
  • Reserving the pot, drain the potatoes, and cut them crosswise into bite-size pieces. Transfer the potatoes to a large bowl.
  • In the reserved pot, combine the broth, vinegar, mustard, sugar, and caraway. Bring to a boil over high heat, then remove from the heat and slowly whisk in the oil. Pour the dressing over the potatoes, and add the kale and onion. Season generously with salt and pepper, and toss gently with a silicone spatula. Let stand for a few minutes for the flavors to meld. Serve the warm salad with the sausages.


Rate or Review

Reviews (2 reviews)

  • springs9 | 12/01/2020

    I love this recipe!

  • User avater
    ToqueOnFire | 11/09/2019

    Not sure I got it. Does “reserving the pot” mean to keep the liquid that is left over from steaming the potatoes? If so dressing ends up very watery.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.