Oktoberfest Sausage with Brussels Sprouts, Potatoes & Applesauce
In Germany, applesauce is a beloved accompaniment to roasted meats of all kinds. In this homage to the season, sweet-tart apples enlivened with grainy mustard and apple cider vinegar coax out the natural sweetness of pork sausage.
Yield: All recipes serve 2 people
Chef Notes: For the sausage, Bratwurst, a mild Italian Sausage, or even Kielbasa are good options.
Fee free to use a jar of applesauce if you are short on time, although homemade does come together faster than you might think!
Components
Roasted Potatoes
Pork Sausages
Applesauce
Charred Brussels Sprouts
Mise
Boil and Roast the Potatoes
Cut potatoes into 1–2 inch chunks. Place in a large pot of water with ½ t baking soda and a generous pinch of salt, bring to a boil, and boil until just tender, 8-10 minutes
Drain potatoes into colander and let steam dry for a minute, then shake colander to coat with excess starch
Place potatoes in bowl, then toss with 3–4 tablespoons of olive oil and season with salt
Spread on a baking sheet in a single layer and roast at 450°F for 20 minutes, flip, then roast another 20–30 minutes until golden and crispy
Finish with flaky sea salt
Cook the Sausages
In a large skillet, cook the sausages low and slow over medium-low heat, moving them around the pan frequently
When sausages have turned opaque and plumped up, raise the heat to high to crisp up the casings
Sausages will be done when casings are crisp, meat is sizzling, and meat thermometer registers 135˚F
Remove sausages from pan and let rest
Make the Applesauce
Core and quarter apples, then add to saucepan with ½ cup water, 1 T grainy mustard, and a pinch of salt
Cook down apples over medium heat until fork tender but still holding a little shape. Sauce should be chunky, not mushy.
Let cool, then add another 1 T mustard and 2-3 t of cider vinegar, to taste.
Char the Brussels Sprouts
Trim tails of Brussels sprouts, removing any loose outer leaves, and halve or quarter
Place on sheet pan, season with salt and oil, and broil in oven on high until charred
Finish
Slice the sausage and serve with roasted potatoes, charred Brussels sprouts, and applesauce.