Missing Oktoberfest? Check out this super easy recipe. About 10 minutes of active work and an hour in the oven, dinner is ready! Super easy, and comforting, with all kinds of delicious flavours. Serve this with a green salad and these easy 5 min Brussel sprouts, and you’re good to go! Easy peasy! I don’t post a lot of meat recipes because, well, I don’t eat all that much meat, but when I do, it has to be grass-fed/organic 🙂
To make this yummy recipe, I used my special handmade clay pot that I bought last summer at an artists’ show in Quebec (you can read about it here). It’s so beautiful that I keep it as a decorative piece in my living room. It always reminds me of my grandma.
“I am a firm believer in raising animals right & eating only organic, heritage, grass-fed, free-range ones – or even better, game birds from the wild, the way it was meant to be.” — Gwyneth Paltrow, from her cookbook It’s All Good
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Super easy sauerkraut + roasted sausages with apple and honey mustard 4-6 servings 10-20 mins active + oven time
- 1/2 organic green cabbage, thinly sliced
- 1/2 organic red cabbage, thinly sliced
- 1-2 large organic carrots, grated
- 1 large organic onion, thinly sliced
- 2 organic garlic cloves, minced
- 2 organic apples (of your choice), peeled, cored and thinly sliced
- 1 tsp organic mustard seeds (whole)
- 3/4 cup organic apple cider vinegar
- 1/3 cup spring or filtered water
- 2 Tbsp medium (B) grade organic maple syrup
- unrefined grey sea salt
- freshly ground organic black pepper, to taste
- 4-6 spicy organic (grass-fed) sausage of your choice (I used hot Italian, and it was delicious)
Apple & Honey Mustard
- 1/4 cup homemade applesauce
- 2 Tbsp organic local raw honey
- 3 Tbsp organic Dijon-style mustard
Turn oven on to 375F. In a large pan over medium heat, add some olive oil and put the onions, cabbage and apple slices in. Cook for about 10 minutes, stirring often. You want to quickly “braise” it, brown it, develop the flavours. Add the liquids (apple cider vinegar, water and maple syrup) and spices (mustard seeds, salt and pepper), cook for a few more minutes. Then put everything in an oven-safe pot (clay is ideal, but glass or ceramic will do as well), and put in oven for an hour.
Cook the sausages in a pan (or on the BBQ) until nicely roasted, while the sauerkraut is in the oven (this should only take 20-30 minutes), then add them in the same pot, mixing them in with the sauerkraut, and continue baking for 30 minutes.
For the mustard sauce, simply mix the ingredients in a small bowl, and serve as accompaniment on the table. It definitely adds another dimension to the dish!