German Style Sausage with Apple & Hard Cider

Jen Smallwood


a quick & easy german dinner....
From one of my mother's cookbooks - taste of Germany cookbook...

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4 servings
5 Min
40 Min
Stove Top


2 Tbsp
olive oil
links, veal, beef or chicken bratwurst
mcintosh apples left unpeeled, sliced
medium onions, sliced
salt & ground pepper, to taste
1 c
hard apple cider
2 Tbsp
brown sugar
1/3 c
a good grainy mustard
1 Tbsp
loaf pumpernickel raisin bread, sliced


1Preheat broiler.
Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons, and a half inch of water. Prick the sausages and place them into the pan. Cover and bring the liquids to a bubble then reduce the heat to medium-low and simmer the sausages in the water until cooked through, 8-9 minutes. Remove the lid, let the water cook away and crisp and caramelize the skins of the sausages, 4-5 minutes more.
2Remove the sausages from the pan and add the apples and onions, season with salt and pepper, and cook until tender, 4-5 minutes. Add the hard cider, brown sugar and grainy mustard, and bring up to a bubble. Add the sausages back to the pan and cook until the liquids have reduced a bit and thickened up, 3-4 minutes.
3While everything is simmering, toast a few slices of pumpernickel bread under the broiler and butter them. Serve the sausages with some noodles and buttered pumpernickel toast alongside.

About German Style Sausage with Apple & Hard Cider

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: German