Make this tray bake for the ultimate fall comfort food dinner, you will make it all year around!
|1 Pkg||(375 gr) Schneiders® Oktoberfest Grill’ems Sausage, scored|
|5||slices Schneiders® Bacon, large dice|
|4 cups||(1000 mL) sauerkraut, drained|
|1||small onion, thinly sliced|
|3||small Yukon gold potatoes, thinly sliced into rounds|
|2||fresh or dried bay leaves|
|1/2 cup||(125 mL) Dijon mustard|
|3 tbsp||(45 mL) grainy mustard|
|2 tbsp||(30 mL) olive oil|
|1/3 cup||(75 mL) apple cider vinegar|
PREHEAT oven to 400 degrees.
LINE a baking sheet with parchment paper.
PLACE sauerkraut, onions, bacon and potato into a large bowl.
IN a separate small bowl whisk together Dijon, grain mustard, olive oil, vinegar and season with salt and pepper.
POUR ¾ quarters of mustard sauce into the bowl.
TOSS to coat well.
SPREAD mixture onto baking sheet.
NESTLE bay leaves and sausages into sauerkraut mixture.
BAKE on middle rack of oven for 22 to 25 minutes or until sausages reach an internal temperature of 165 degrees and potatoes are easily pierced with a fork.
DRIZZLE remaining sauce over top.
Try using Grill’ems Oktoberfest sausage and serve with your favorite Craft Beer!
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