Beer Braised Smoked Apple & Sage Sausages
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Get ready for an Oktoberfest or Game Day favorite with sizzling onions, sweet apple and sauerkraut mixed with our Smoked Apple & Sage Plant-Based Sausages that’s infused with golden smooth German beer. It’s a perfect dish with just the right amount of smoky and sweet.
1 crusty baguette, cut into 4
1 Large yellow onion
1 Granny Smith apple, peeled
2 tbsp. stone-ground mustard
8-10 oz. sauerkraut
16 oz. German lager beer
3 cloves garlic, minced
4 Field Roast Smoked Apple & Sage Plant-Based Sausages
25 oz. fresh chives, minced
1 tbsp. safflower oil
Slice apple and onion in ¼ inch thick slices. Add to sauté pan over medium-heat with oil, stirring occasionally, but allowing the onions and apples to brown on the pan. Once there’s a bit of color to the apples and onions, add garlic cloves, mustard, and sauerkraut. Cook over medium-heat until moisture from sauerkraut has evaporated. Reduce heat to medium-low and use half the beer to deglaze the pan. Allow to simmer.
In a separate pan, or on the grill, sear each sausage, then place into the pan with onions, apples and sauerkraut.
In a warm oven, lightly toast each section of the baguette. Fill baguette with vegetable mixture, then top with a sausage and finish with minced chive.