Oktoberfest Sausages
with Apple Kraut
Oktoberfest is an annual festival held in Germany, featuring beer gardens, carnivals, all things celebrating Bavarian culture–including sausages. For our plant-based ode to the Oktoberfest bratwurst, we top gluten-based hot dogs with sweet and tangy apple kraut, crunchy mustard seeds, and crispy onions.
Nutrition (per serving)
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INGREDIENTS
- 2 hot dogs
- 1 tbsp brown mustard seeds
- 2 tbsp Dijon mustard (divided)
- 1 tbsp apple cider vinegar
- 3 oz sauerkraut
- 1 Granny Smith apple, thinly sliced
- 2 hot dog buns, sliced
- 1/4 cup crispy onions
- 4 oz mixed greens
- 2 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Arrange hot dogs on baking sheet and roast until well-browned, 12 to 14 minutes, flipping halfway through. (TIP: You can also cook hot dogs in air-fryer at 400°F for 4 to 5 minutes.)
Whisk together mustard seeds, just half the Dijon, vinegar, 2 tbsp olive oil, ½ tsp salt, and ½ tsp pepper in large bowl. Add sauerkraut and apple and toss to coat. Place buns directly on oven rack, cut side up, and toast until lightly browned, 2 to 4 minutes. (4-servings: use ¼ cup olive oil, 1 tsp salt, 1 tsp pepper) (TIP: You can also toast buns in air-fryer at 350°F for 2 to 4 minutes.)
Divide buns between serving plates and drizzle with remaining Dijon. Add roasted hot dogs and top with some apple kraut and crispy onions. Add mixed greens to remaining apple kraut and toss to coat. Divide salad between plates. Guten appetit!
CULINARY NOTES: Do not remove casings from sausages.
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