End of the Road Recipes:
Hash is an easy meal to throw together any time of day using almost anything you have on hand.
My grandma used to make a sauerkraut and apple skillet, which I used for inspiration when I had a bunch of Brussels sprouts to use up.
My recipe was originally published by Taste of Home magazine as “Bavarian Apple-Sausage Hash” and it has pretty good reviews, so I thought I would reshare it.
I like serving this recipe for dinner with pierogi, but it can also be served for breakfast or brunch with fried eggs and a side of hashbrowns or cheesy grits.
APPLE, SAUSAGE, AND BRUSSELS SPROUT HASH INGREDIENTS:
2 tablespoons canola oil (or bacon grease)
1/2 cup chopped yellow onion
4 fully cooked apple chicken sausages, sliced (or any flavor)
1 1/2 cups thinly sliced Brussels sprouts
1 large green apple, diced
1 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons finely chopped walnuts
1 tablespoon packed light brown sugar
1 tablespoon whole grain mustard
1 tablespoon cider vinegar
Instructions:
In a large skillet, heat the oil over medium high heat. Add the onions and cook for 2 minutes or until almost tender. Add the sausages, sprouts, apple, caraway, salt and pepper. Cook for 6-8 minutes, stirring occasionally, or until golden brown. If the hash seems too dry, add a splash of water. Stir in the walnuts, brown sugar, mustard, and vinegar. Cook for another 2 minutes, stirring constantly. Yield: 4 servings.
Photo by Taste of Home
