Baked Sausages With Potato–Cabbage Salad Recipe

Name: Baked Sausages With Potato–Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None red onion, cut into thin wedges; 1 lb thick beef sausages; 2 tbsp apple juice; 1 tbsp cider vinegar; None None For the Potato-Cabbage Salad; 12 None new potatoes, quartered; 1 head red cabbage, shredded; 1 None Granny Smith apple, cored, sliced; 2 None spring onions, finely sliced; 1/2 cup sour cream; 2 tbsp cider vinegar

Servings: persons

1 None red onion, cut into thin wedges
1 lb thick beef sausages
2 tbsp apple juice
1 tbsp cider vinegar
None None For the Potato-Cabbage Salad
12 None new potatoes, quartered
1 head red cabbage, shredded
1 None Granny Smith apple, cored, sliced
2 None spring onions, finely sliced
1/2 cup sour cream
2 tbsp cider vinegar

1
Arrange onion in a baking dish lined with baking paper. Arrange sausages over onion. Pour in apple juice; season to taste.
2
Bake in an oven preheated to 400u00b0F for 20-25 minutes, turning halfway through cooking, until sausages are cooked and well browned.
3
Meanwhile, to make potato cabbage salad, boil potatoes 8-10 minutes, until tender; drain well. Transfer to a large bowl with other ingredients; mix well.
4
Remove sausages from dish. Stir cider vinegar into onions; season to taste.
5
Serve sausages and onions with potato cabbage salad.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None red onion, cut into thin wedges, 1 lb thick beef sausages, 2 tbsp apple juice, 1 tbsp cider vinegar, and more.

Yes, Baked Sausages With Potato–Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Sausages With Potato–Cabbage Salad

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