Bavar­ian Ap­ple Sausage Hash

Simple & Delicious - - ON THE MENU - —Crys­tal Sch­lueter, Bab­bitt, MN

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.

Takes: 30 min. Makes: 4 serv­ings

2 Tbsp. canola oil

¹ ₂ cup chopped onion

4 fully cooked ap­ple chicken sausages or fla­vor of your choice, sliced

1¹ ₂ cups thinly sliced Brus­sels sprouts 1 large tart ap­ple, peeled and chopped

1 tsp. car­away seeds

¹₄ tsp. salt

¹₈ tsp. pep­per

2 Tbsp. finely chopped wal­nuts

1 Tbsp. brown sugar

1 Tbsp. whole grain mus­tard 1 Tbsp. cider vine­gar

1. In a large skil­let, heat oil over medi­umhigh heat; saute onion un­til ten­der,

1-2 min­utes. Add sausages, Brus­sels sprouts, ap­ple and sea­son­ings; saute un­til lightly browned, 6-8 min­utes.

2. Stir in wal­nuts, brown sugar, mus­tard and vine­gar; cook and stir 2 min­utes.

1 CUP 310 cal., 17g fat (3g sat. fat), 60mg chol., 715mg sod., 25g carb. (19g sug­ars, 3g fiber), 16g pro.

1 one pan won­der

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