Yield: 4 servings
|Safflower oil||1 Tbsp.|
|Granny Smith apple, peeled, ¼” slices||1 each|
|Yellow onion, large, ¼” slices||1 each|
|Garlic, minced||3 cloves|
|Stone ground mustard||2 Tbsp.|
|German-style lager beer||8 oz.|
|Field Roast Smoked Apple Sage Sausages||4 each|
|Crusty baguette, cut into 4 sections||1 each|
|Fresh chives, minced||¼ oz.|
- In a sauté pan over medium heat with oil, add sliced apple and onion, stirring occasionally, allowing the onions and apples to brown. Once browned, add garlic cloves, mustard and sauerkraut. Cook over medium heat until moisture from sauerkraut has evaporated. Reduce heat to low-medium and use beer to deglaze pan. Allow to simmer.
- In a separate pan, or on the grill, sear each Smoked Apple Sage Sausage, then place into the pan with onions, apples and sauerkraut.
- In a warm oven, lightly toast each section of the baguette. Fill baguette with vegetable mixture, then top with a sausage and finish with minced chives.