Name: Bavarian Apple-Sausage Hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 tablespoons canola oil; 1/2 cup chopped onion; 4 fully cooked apple chicken sausages or flavor of your choice, sliced; 1-1/2 cups thinly sliced Brussels sprouts; 1 large tart apple, peeled and chopped; 1 teaspoon caraway seeds; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons finely chopped walnuts; 1 tablespoon brown sugar; 1 tablespoon whole grain mustard; 1 tablespoon cider vinegar

This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. &mdash;Crystal Schlueter, Northglenn, CO


Bavarian Apple-Sausage Hash

canola oil

onion

apple chicken sausages

Brussels sprouts

tart apple,

caraway seeds

salt

pepper

walnuts

brown sugar

mustard

cider vinegar

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.

Very, very good! I added about 3 1/2 cups of Brussel sprouts and then doubled the walnuts, brown sugar, mustard, and vinegar to make sure there was enough to cover the extra sprouts, and it turned out great. I think next time I make this I'll just do the one tbsp of vinegar as listed in the recipe but other than that YUM.

I made this tonight for my wife. I'm not a fan of Brussels sprouts or walnuts,but in this recipe I loved it.I't has something to due with the contrasting flavors.I added twice the sausage and two apples, other than that followed the recipe.My wife loved it. If I could date,It would be my date night go to :)

This is a good easy recipe.I'm mostly vegatarian but about once every 3-4 months I sort of crave meat. This recipe hit me because it's easy and has tons of flavor. I always prep ingredients prior to cooking or baking which prevents forgetting something and being rushed. For this it took about 10 minutes, along with a glass of whitw wine.My final product came out mostly brownish which is fine, just nothing for presintation.I also had a dryness issue easily solved by a bit of water (I discovered long ago if it looks dryish it probably is). Water saves the day!I cut the recipe in half for just me and had some left over. I'm going to have the rest over boiled smashed potatoes.

Yum! This is absolutely addicting! So good! Such flavor! I used a whole package of Butterball turkey sausage. Recipe doesn't say how many ounces so wasn't sure how much to use. Was out of caraway seeds so looked online for a substitute which said use either cumin or coriander or dill seed. Dill seed was suggested if a cabbage dish. I decided brussel sprouts were a lot like cabbage so used dill weed. Omitted the salt, used spicy brown mustard and all the rest was like recipe. It is good hot or cold. Thank you so much for sharing. It will be a welcome addition in our house and already on a recipe card.

Love it! Like others have said I supplemented because this wouldn’t be enough. I increased the Brussels and roasted some baby potatoes for the side. I would have increased the sauce as others mentioned as well, maybe doubling. I bet it would be great with hash browns too, or sauerkraut. Definitely will make it again even though my 9 year old told us we were child abusers for serving it to him.

This is great for a German flavor twist to Brussels sprouts and for a great one pan stove top dinner.  I used brats boiled in beer first.  I also used a whole onion, one bag of Brussels sprouts trimmed and sliced thin, and used red wine vinegar in place of cider since I was out of cider vinegar.  I also added sauerkraut and bacon bits to mine and sautéed along with the rest.  I probably did about 2.5 times the mustard and vinegar but left the brown sugar, walnuts and caraway seeds the same as listed in the recipe.  I also sautéed mine on high heat until very well browned.  Instead of canola oil, I used some leftover bacon grease.  Overall, the flavors were great together.

Deliciously different and very easy to make.  At the suggestion of others, I served it with cheesy grits and it made a very satisfying supper on a chilly evening.  I did double the recipe, meat wise, and used a whole bag of Brussel sprouts and added a couple of pieces of cooked bacon, crumbled.

This is delicious.  I followed the recipe exactly,except:  I doubled the recipe, and as I wanted this to be a main dish, added about 2.5 cups of cooked rice.  A substantial meal and oh so good.  Maybe rice isn't Bavarian, but it sure was good.  So good that I'm making it again tomorrow because of so many requests.

Quite tasty!  Only substitution was 1# of polska kielbasa.

Tasty, classic German flavors.  The walnuts provide a nice crunch and there is a flavor difference using the Brussels sprouts versus the easier option of bagged, shredded cabbage.  I used fully cooked turkey kielbasa, went heavy on the Brussels sprouts, omitted the caraway seeds (not a fan), and doubled the sauce.  The suggested four servings are for this to be a side dish...no way as an entree unless you have very light eaters.

Worked great. I used a turkey sausage instead. Used balsamic vinegar since I didn’t have any cider vinegar at the time.

Bavarian Apple-Sausage Hash

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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