Bavarian Sausage Hash
Bavarian Sausage Hash is a comforting one-pan dinner perfect for cooler months. It's made by sautéing Brussels sprouts, sausages, and apple in a skillet until they get crispy and flavourful. The addition of walnuts and parmesan cheese makes it even more delicious.
Serves 4
Effort: Easy
Prep: 15 mins
Cook: 20 mins
Gluten free option
Ingredients
2 tbsp olive oil
1 red onion, diced
8 sausages, chopped in to into bite size pieces
1-1/2 cups thinly sliced Brussels sprouts
1 large apple, peeled and chopped
2 tsp Bavarian seasoning
2 tbsp finely chopped walnuts
1.5 tbsp brown sugar
2 tbsp whole grain mustard
2 tbsp apple cider vinegar
1/2 cup parmesan, crumbled
fresh parsley to serve
Instructions
In a large skillet, heat olive oil over medium-high heat. Saute the onion until tender (1-2 minutes).
Add sausages and apple, saute until lightly browned (5-6 minutes). The apple should be slightly softened but still firm.
Mix in the sliced Brussels sprouts and let them cook without stirring too much, allowing them to crisp and caramelise for about 6 minutes.
Stir in Bavarian seasoning, brown sugar, mustard, and vinegar. Cook for an additional 2 minutes.
Once cooked, top with walnuts, parmesan, and fresh parsley before serving.
Serve with smashed roast potatoes.
Hints & tips
Sausage - Pork or beef sausage works best for this recipe. Chicken sausage is also a good option.
Sprouts - Fresh Brussels sprouts are preferred for shredding.
Easy swaps - If you don't have Brussels sprouts, finely shredded cabbage can be used as a substitute.
Serving suggestion - Serve this sausage hash with smashed roast potato and a dollop of sour cream if you like. Leftovers are great reheated and served with a poached egg on top.
Portion size - Serve 4 or 2 with leftovers.
Storage - Store in the fridge for 3-4 days. Not suitable for freezing.
