The Bavaria Grilled Cheese


4 small red potatoes
1 tbs kosher salt
3 tbs kosher salt
3 tbs canola oil
4 knockwurst sausages
1 yellow onion, sliced about 1/8" thick
kosher salt and black pepper to taste
8 tbs butter, at room temperature
8 slices dark rye bread
16 slices Wisconsin Edam cheese
1/2 lb prepared sauerkraut
1/2 cup whole grain mustard

This recipe is adapted from the Wisconsin Grilled Cheese academy. It’s prepared on rye bread with knockwurst, red potatoes, Wisconsin Edam cheese and sauerkraut.

  • Place potatoes in a pot and cover with cold water, add kosher salt, then bring to a boil and then turn off heat. Let stand for 20 minutes, covered.
  • Remove potatoes from water and let stand until cool enough to handle.
  • Slice into 1/8 inch thick slices.
  • Heat skillet over medium high heat, add canola oil.
  • Add the sausages to the pan and fry until browned, then remove to a plate.
  • Return pan to heat and add potato slices and onions.
  • Fry with a pinch of salt and pepper for 5-6 minutes or until onions are translucent and potatoes are lightly browned.
  • Cut sausages in half lengthwise and add t the pan with the potatoes and onions.
  • Heat another skillet over medium heat, then spread butter on ne side of the bread slices and place 4 slices, butter side down in the skillet.
  • Top each slice with 2 slices of edam, 2 tbs of sauerkraut, 2 halves of sausage, a spoonful of potato/onion mixture, and 2 more slices of the Edam, in that order.
  • Place a piece of bread on top of each, butter side up.
  • Grill sandwiches until bread is golden and cheese is melted, turning once during grilling.
  • Serve with mustard on the side.




15 min


15 min



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