German Sausages with Apples, Sauerkraut, and Onion

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pork bratwurst

  Cooked

  12 link cooked or 1.02kg

• White Onion

  Freshdirect

  1 medium or 111g

• Red Delicious Apples

  Apple Ridge

  2 medium or 424g

• Apple Cider

  Cider Mill

  4 fl oz or 50g

• Sauerkraut

  Canned, solids and liquids

  453g

• Pickles

  Cucumber, sour

  3 large or 405g

• Cucumber

  Peeled, raw

  1 large or 280g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. 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.
2. 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.
3. 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.)

Similar Foods

• Sauerkraut with Apples
• Italian Sausage with Fennel, Peppers, and Onions
• Grilled Italian Sausage with Peppers, Onions and Arugula
• Pork Roast with Sweet Potatoes, Apples, and Onions
• Sausage and Apple Stuffed Acorn Squash
• Spaghetti with Onion and Mushroom