Bavarian Apple Sausage Hash

With its cozy blend of sweet-and-savory flavors and crisp-tender textures, this Bavarian apple sausage hash feels like a restaurant-quality dish yet comes together with minimal effort. This one-skillet recipe combines sweet onion, juicy chicken sausage, sliced Brussels sprouts and tart apple with German-inspired flavor from caraway seeds, whole grain mustard, cider vinegar and a touch of brown sugar.

This hearty hash works for breakfast, a weekend brunch or a speedy weeknight dinner. It’s also a festive choice for a simple Oktoberfest celebration. For extra richness, top each serving with a poached or fried egg, or pair the hash with roasted potatoes for a comforting, complete meal.

Ingredients for Bavarian Apple Sausage Hash

• Onion: Yellow or sweet onions are ideal for creating a flavorful, aromatic base and enhancing the sweet and savory vibes.
• Chicken sausages: Fully cooked apple-chicken flavored sausages bring a hint of sweetness that complements the fruit and vegetables, but any mild chicken sausage works. Slice the links into 1/2-inch coins so they brown evenly in the skillet.
• Brussels sprouts: We add thinly sliced Brussels sprouts to the skillet, which cook much faster than whole or halved ones. Slice them by hand, or take a shortcut with a bag of pre-shredded sprouts.
• Apple: Tender, juicy apples add just the right touch of sweetness. Choose a firm, tart variety like Granny Smith or Honeycrisp that holds its shape when cooked. Peel for a softer texture or leave the skin on for extra chew and fiber.
• Caraway seeds: This earthy, aromatic spice gives the hash its signature German-inspired flavor.
• Walnuts: Chopped walnuts add crunch and a toasty, nutty flavor. Feel free to swap in pecans or sliced almonds if you prefer.
• Brown sugar: A touch of brown sugar melts into the skillet, adding a warm, caramel-like sweetness that balances the savory sausage and Brussels sprouts.
• Whole grain mustard: Tangy and just a little spicy, whole grain mustard brightens up the dish. Dijon is an easy substitute if you prefer a smoother texture and gentler flavor.
• Cider vinegar: A splash of cider vinegar ties everything together with a bright, tangy finish, keeping the hash from tasting too heavy.

Directions

Step 1: Saute the onion

Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for one to two minutes until it’s soft and fragrant.

Step 2: Build the hash

Add the sliced sausages, Brussels sprouts, chopped apple, caraway seeds, salt and pepper to the skillet. Cook, stirring occasionally, for six to eight minutes until the Brussels sprouts are tender and everything is lightly browned.

Step 3: Finish with flavor

Stir in the walnuts, brown sugar, mustard and cider vinegar. Cook for two more minutes, stirring to combine. Serve warm.

Editor’s Tip: If desired, cook eggs in a separate skillet and top each serving with a poached or fried egg—the runny yolk makes the hash even richer and perfect for brunch or breakfast for dinner.

Recipe Variations

• Serve it with eggs: Top each serving with a fried, poached or soft-boiled egg for extra protein and a creamy texture.
• Include extra veggies: Saute thinly sliced carrots or bell peppers with the onion, or add precooked diced sweet potatoes for more color, nutrients and crunch.
• Top it with cheese: Finish your hash with a sprinkle of shredded Gruyere, sharp cheddar or Swiss cheese just before serving for a rich, melty finish.
• Swap the sausage: Swap in pork, turkey or plant-based links to change the flavor or accommodate vegetarian guests.
• Add bacon: Cook three or four slices of chopped bacon in the skillet first, then use the rendered drippings in place of the canola oil to saute the onion and bring smoky, savory depth to the hash. Stir the crisp bacon back in just before serving for a salty crunch.
• Boost the flavor with sauerkraut: Stir in 1/2 to 1 cup of drained sauerkraut just before serving to warm through for a tangy, fermented bite.

How to Store Bavarian Apple Sausage Hash

Let any leftover hash cool, then transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to three days.

Can you make apple sausage hash ahead of time?

Yes! You can fully cook the hash in advance, then portion it into individual containers and refrigerate it for grab-and-go meals during the week.

If you’re hosting a brunch, you can do the prep the day before. Slice the sausages and Brussels sprouts, chop the onion and cube the apple a day ahead (toss it with a bit of lemon juice to prevent browning). Store each ingredient in a separate container in the fridge, and you’ll be ready to put everything into the skillet when guests arrive.

How do you reheat apple sausage hash?

To reheat the hash, warm it in a skillet over medium heat or gently microwave it until hot. If it seems a little dry, add a splash of water, chicken broth or apple juice to moisten.

Bavarian Apple Sausage Hash Tips

What’s the best way to slice Brussels sprouts?

You can slice the Brussels by hand with a sharp knife. Start by trimming off the tough stem end, then remove any wilted or discolored outer leaves. Cut each sprout in half lengthwise, then place the flat side down on the cutting board and slice crosswise into thin ribbons. If you’re short on time, look for bags of pre-shredded or shaved Brussels sprouts in the produce section.

Can you make this with bulk sausage?

Yes! This hash is just as tasty with bulk (ground) sausage instead of links. Try bulk chicken sausage, mild Italian sausage or a classic breakfast sausage. Simply crumble the sausage into the skillet with the onion and cook it until no pink remains, breaking it into bite-sized pieces as it browns. Then, add the Brussels sprouts, apple and remaining ingredients as directed.

What can you serve with Bavarian apple sausage hash?

This sweet-and-savory hash is delicious served with fluffy scrambled eggs or topped with a fried or poached egg for breakfast. It also pairs well with roasted potatoes, or you can serve it over mashed potatoes, rice or cheesy grits for a hearty brunch or dinner. Add a slice of crusty bread and a warm drink and you’ll have the perfect start—or finish—to the day.