Ingredients with Measurements:
- 6 Frankfurter Rindswurst sausages
- 1 can (14 oz) sauerkraut, drained and rinsed
- 1/2 cup diced onion
- 1/2 cup diced apple
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the sauerkraut, onion, apple, brown sugar, apple cider vinegar, water, Dijon mustard, salt, and pepper.
3. Spread the sauerkraut mixture evenly in the bottom of a baking dish.
4. Arrange the Frankfurter Rindswurst sausages on top of the sauerkraut mixture.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the sausages are browned and cooked through.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 17g
Protein: 12g
Sodium: 1070mg
Substitutions for ingredients:
- You can use any type of sausage instead of Frankfurter Rindswurst.
- You can use white wine instead of apple cider vinegar.
- You can use honey instead of brown sugar.
Variations:
- Add sliced potatoes to the sauerkraut mixture for a heartier dish.
- Top the sausages with shredded cheese before baking.
- Use different types of mustard for a different flavor.
Tips and tricks:
- Make sure to rinse the sauerkraut before using it to remove excess salt.
- You can prepare the sauerkraut mixture ahead of time and refrigerate until ready to use.
- Serve with a side of mashed potatoes or crusty bread to soak up the juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with the sausages arranged on top of the sauerkraut mixture.
Garnishes:
Garnish with chopped parsley or green onions.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Mashed potatoes, crusty bread, or roasted vegetables.
Troubleshooting advice:
- If the sausages are not cooked through after the initial baking time, cover with foil and bake for an additional 10-15 minutes.
- If the sauerkraut mixture is too dry, add a little more water.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
Food history:
Frankfurter Rindswurst is a type of German sausage made from beef. Sauerkraut is a traditional German dish made from fermented cabbage.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with a side of mashed potatoes or crusty bread.
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Region: German