Oktoberfest Sausage ‘n Sauerkraut Bake
Celebrate a German Tradition! Use your favourite Oktoberfest sausages and pair with a robust German beer.
2 sweet peppers, sliced
1 red onion, sliced
1 tsp olive oil
2 cups sauerkraut, drained
3 tbsp cider vinegar
1 tbspHerb & Garlic Dip Mix
1 tbsp maple syrup or honey
- Preheat oven to 400° F (200° C).
- Place sausages on Sheet Pan lined with Sheet Pan Liner and roast for 10 minutes.
- Toss peppers and onion with oil and then place on Sheet Pan with sausages. In heat-proof serving dish, stir sauerkraut with vinegar, Herb & Garlic Dip Mix, and maple syrup. Cover and place in oven on rack below sausages.
- Roast until sausages are cooked through and peppers are soft, 10 – 15 more minutes.
Per serving: Calories 240, Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 14 g (Fibre 3 g, Sugars 7 g), Protein 8 g.
Serving Suggestion: Dish up with thick slices of pumpernickel bread.