Food & Photo
This gluten- and dairy-free German dinner of savory-sweet sausage, bacon potato salad and herb-kissed carrots will fill their bellies and bring smiles to their faces—and it’s so easy to make!
Cider-Braised Sausage with Apple Sauerkraut
- ¼ cup olive oil, divided
- 1½ lbs. pork sausage or kielbasa
- 1 onion, thinly sliced and divided
- 3 cups apple cider, divided
- 2 cups shredded green cabbage
- 2 Granny Smith apples, peeled and shredded
- ½ tsp. caraway seeds
- ¼ cup apple cider vinegar
Step 1: In large skillet over medium-high heat, heat 2 Tbs. olive oil. Add sausage; sear 2 min. on each side or until browned. Add half the onions and 2 cups apple cider. Bring to a boil; reduce heat to a medium-low and let simmer 30 min. or until sausages are cooked through.
Step 2: Meanwhile, in separate pan over medium-high heat, heat remaining olive oil. Add remaining onions and apple cider and last 4 ingredients. Bring to a boil; reduce heat and let simmer 30 min. Serve with sausages.
Warm German Potato Salad
- 2 lbs. red potatoes, cut into 1" cubes
- 12 oz. thinly sliced bacon
- 1 Tbs. Dijon mustard
- 2 Tbs. white vinegar
- ¼ cup olive oil
- ¼ cup chopped red onions
Step 1: In pot over high heat, boil potatoes in 4 qts. salted water 30 min. or until fork-tender; drain.
Step 2: Heat oven to 400°F. Arrange bacon on wire rack on top of baking sheet; bake 10 to 15 min. or until crisp. Let cool; crumble.
Step 3: In large bowl, whisk mustard, vinegar and oil. Add onions, potatoes and bacon; toss to coat. Season with salt and pepper. Garnish with chives, if desired.
Honey Roasted Carrots
- 2 lbs. carrots
- 2 Tbs. honey
- 3 Tbs. olive oil
- 1 Tbs. apple cider vinegar
- 1 tsp. dried thyme
Step 1: Heat over to 425°F. Peel and trim carrots. With sharp knife, slice diagonally into ½" rounds.
Step 2: In small bowl, whisk together honey, olive oil, apple cider vinegar and dried thyme until smooth. Season generously with salt and pepper.
Step 3: Spread out carrots evenly on baking sheet; drizzle dressing over top. Toss well to coat. Roast 40 min. or until golden brown, turning once. Garnish with fresh thyme, if desired.