Bavarian Apple-Sausage Hash
Total Time
Prep/Total Time: 30 min.
Makes
4 servings
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. —Crystal Schlueter, Northglenn, CO
Bavarian Apple-Sausage Hash Recipe photo by Taste of Home
Reviews
Good recipe. I used German brats and doubled the number since I wanted this to be enough for the main dish. I used a Honeycrisp apple, which is what I had, but a Granny Smith might have been better. I also left out the brown sugar and used balsamic instead of cider vinegar. Didn't have any walnuts. It was delicious served with mashed potatoes and a garden cucumber and tomato salad.
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.
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 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.
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.
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.