German Style Sausage Apple Bake Recipes

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.

Steps:

• Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.

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.

Steps:

• In a skillet, cook sausage and onion until sausage is not longer pink and onion is tender; drain and cool slightly. Core apples; cut in half horizontally. Place in an ungreased 13-in. x 9-in. baking pan. In a bowl, combine egg and brown sugar; stir in sausage mixture. Spoon into the apples. Cover and bake at 350° for 15 minutes. Uncover and bake 15 minutes more or until apples are tender. Serve with syrup.

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.

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.)