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Bavarian Apple-Sausage Hash

This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 tablespoons canola oil
  • 1/2 cup chopped onion
  • 4 fully cooked apple chicken sausages or flavor of your choice, sliced
  • 1-1/2 cups thinly sliced Brussels sprouts
  • 1 large tart apple, peeled and chopped
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon brown sugar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon cider vinegar


  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes.
  • Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.
Nutrition Facts
1 cup: 310 calories, 17g fat (3g saturated fat), 60mg cholesterol, 715mg sodium, 25g carbohydrate (19g sugars, 3g fiber), 16g protein.

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  • Katy's mom
    Sep 26, 2020

    Good recipe. I used German brats and doubled the number since I wanted this to be enough for the main dish. I used a Honeycrisp apple, which is what I had, but a Granny Smith might have been better. I also left out the brown sugar and used balsamic instead of cider vinegar. Didn't have any walnuts. It was delicious served with mashed potatoes and a garden cucumber and tomato salad.

  • Grammy Debbie
    Apr 22, 2020

    Deliciously different and very easy to make. At the suggestion of others, I served it with cheesy grits and it made a very satisfying supper on a chilly evening. I did double the recipe, meat wise, and used a whole bag of Brussel sprouts and added a couple of pieces of cooked bacon, crumbled.

  • demandy
    Dec 14, 2019

    Love it! Like others have said I supplemented because this wouldn’t be enough. I increased the Brussels and roasted some baby potatoes for the side. I would have increased the sauce as others mentioned as well, maybe doubling. I bet it would be great with hash browns too, or sauerkraut. Definitely will make it again even though my 9 year old told us we were child abusers for serving it to him.

  • Jacki222
    Mar 27, 2019

    This is delicious. I followed the recipe exactly,except: I doubled the recipe, and as I wanted this to be a main dish, added about 2.5 cups of cooked rice. A substantial meal and oh so good. Maybe rice isn't Bavarian, but it sure was good. So good that I'm making it again tomorrow because of so many requests.

  • devonitz1
    Mar 27, 2019

    This is great for a German flavor twist to Brussels sprouts and for a great one pan stove top dinner. I used brats boiled in beer first. I also used a whole onion, one bag of Brussels sprouts trimmed and sliced thin, and used red wine vinegar in place of cider since I was out of cider vinegar. I also added sauerkraut and bacon bits to mine and sautéed along with the rest. I probably did about 2.5 times the mustard and vinegar but left the brown sugar, walnuts and caraway seeds the same as listed in the recipe. I also sautéed mine on high heat until very well browned. Instead of canola oil, I used some leftover bacon grease. Overall, the flavors were great together.

  • mona4eyes
    Mar 7, 2019

    Quite tasty! Only substitution was 1# of polska kielbasa.

  • laurijane
    Dec 3, 2018

    Tasty, classic German flavors. The walnuts provide a nice crunch and there is a flavor difference using the Brussels sprouts versus the easier option of bagged, shredded cabbage. I used fully cooked turkey kielbasa, went heavy on the Brussels sprouts, omitted the caraway seeds (not a fan), and doubled the sauce. The suggested four servings are for this to be a side way as an entree unless you have very light eaters.

  • Tomcatlover
    Nov 7, 2018

    Worked great. I used a turkey sausage instead. Used balsamic vinegar since I didn’t have any cider vinegar at the time.