Oktoberfest Sausages
apple-mustard sauerkraut, mixed greens
Bratwurst, beer, and Bavarian culture: Oktoberfest is fun—and if there’s one thing we *love,* it’s fun. So our Culinary team crafted this plant-based ode to Oktoberfest with a gluten-based vegan sausage, sauerkraut, apple, and mustard on a toasted bun. Served with a side salad.
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 (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
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.
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.
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. You can also cook hot dogs in air-fryer at 400°F for 4 to 5 minutes and toast buns in air-fryer at 350°F for 2 to 4 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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