Funny story: When I moved to Germany in 1997, I was actually a vegetarian (or flexitarian, as my in-laws would call it since Mom refused to believe that chicken broth or fish were truly vegetarian). But before I even moved, I decided that in order to fully experience Bavaria, I would have to give up my vegarianism. After dozens of Weisswurst, Bratwurst, Currywurst and Rostbratwurst, not to mention also discovering liverwurst and other creamed meats, I never looked back.
The above photo is not actually from Germany, because, well, it was 1997. But if ever you want two glorious pounds of housemade German sausages in Seattle, Rheinhaus on Capitol Hill will certainly whet your craving (although I would be remiss to not also mention Bavarian Meats at Pike Place Market, I just don't have a picture of their extremely authentic selection).
Despite my love of cured meats, I still haven't taught myself how to make sausages. But I did make a delicious dish with prosciutto last night that calmed my craving for the night.
Prosciutto-Wrapped Chicken with Potatoes and Artichokes
1-1/2 pounds fingerling or new potatoes, cut in 1/2-inch chunks
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 chicken thighs
8 slices prosciutto
8-ounce package frozen artichoke hearts, thawed
2 tablespoons minced fresh sage
2 cloves garlic
Preheat oven to 400 degrees.
Toss potatoes with olive oil, lemon juice, salt and pepper, then roast for about 20 minutes.
Meanwhile, wrap each chicken thigh in a piece of prosciutto, sealing on the bottom.
Remove potatoes from oven and stir in artichoke hearts, sage, and garlic. Nestle chicken among the vegetables, then roast for about 25 minutes.
Let rest 5 minutes before serving.
Note: This recipe is also good with cauliflower, as shown in this Epicurious recipe, but it's even better if you add some fresh figs!
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