Sheet-Pan Sausages with Sauerkraut, Apples and Mustard
A sheet-pan dinner based on Alsatian choucroute garnie, a dish of sauerkraut and various cuts of pork seasoned with mustard. We are featuring apples to welcome the apple season. Pork sausages are nestled into vegetables and apples, and the whole thing gets a generous cup of cider before it goes in the oven.
Servings 4 people
Ingredients
- 1 Tb. vegetable oil
- 2 cups sauerkraut, drained of excess liquid
- ½ cup sauerkraut liquid
- 2 Tb. Buzz Savories Spicy Beer Mustard
- 1 lb. pork sausage, such as potato bologna, Polish or any other you prefer. Cut into 1 1/2-2 inch pieces.
- 1 medium red onion sliced in half moon pieces approximately ½ inch thick
- 2 medium apples, unpeeled, cored and cut into chunks
- 1 cup hard apple cider or fresh apple juice
Instructions
- Place sausages, onions and sauerkraut in a bowl and toss with the mustard.2 cups sauerkraut, drained of excess liquid, 1 lb. pork sausage, such as potato bologna, Polish or any other you prefer. Cut into 1 1/2-2 inch pieces., 1 medium red onion sliced in half moon pieces approximately ½ inch thick, 2 Tb. Buzz Savories Spicy Beer Mustard
- Position a rack in the middle of the oven and preheat to 400 Degrees.
- Oil a large, rimmed baking sheet with vegetable oil and add the sauerkraut, onions, sauerkraut mixture, and apple chunks.1 Tb. vegetable oil, 2 medium apples, unpeeled, cored and cut into chunks
- Flatten the vegetable mixture with a spoon.
- Arrange the sausage pieces on top of the vegetable/apple mixture.
- Pour ½ cup of sauerkraut juice and 1 cup of apple cider or apple juice over everything.1 cup hard apple cider or fresh apple juice, ½ cup sauerkraut liquid
- Roast for 20 minutes and then rotate the pan front to back and roast another 20 minutes or until sausages are brown and apples and onions are tender.
- Serve family style with crusty bread and additional Spicy Beer Mustard.