German Style Sausage Apple Bake Recipes

BAVARIAN APPLE-SAUSAGE HASH

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes., Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.

SAUSAGES WITH APPLES AND ONIONS

Steps:

• Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
• Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
• Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
• Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
• Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
• To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

GERMAN SAUSAGES WITH APPLES, SAUERKRAUT, AND ONION

Steps:

• Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
• Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
• Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)

EASY SAUSAGE BAKE WITH SAUERKRAUT AND APPLES

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• In a large ovenproof saute pan or Dutch oven over medium heat, heat the vegetable oil. Add the onion and sliced sausages and saute until the onion is golden and the sausage is lightly browned, 5 to 7 minutes.
• Add the apples and saute for 1 minute longer.
• Add the apple juice, vinegar, brown sugar, sauerkraut, and pepper.
• Add the caraway seeds, if using.
• Cover and bake for 1 hour.
• Serve with crusty rolls or biscuits and a tossed salad. Enjoy.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

GERMAN-STYLE APPLE AND SAUSAGE STUFFING

Steps:

• 1. Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Place a large skillet over medium heat. Add the sausage and cook until browned. 3. In a large bowl, combine the cooked sausage, as well as the sausage drippings, with all of the remaining ingredients except for the water or chicken broth. Stir in the liquid. 4. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.