BRAISED SAUSAGES WITH APPLE, LEEKS AND CIDER

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer provides similar flavor without alcohol.

sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: cabbage

Fermented vegetables offer similar probiotic benefits.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

Brown the sausages in a frying pan without oil to add color, not to cook through.

Add 2 tablespoons of rapeseed oil and half of the 50 grams of butter to the frying pan.

Add the apple slices and leek chunks to the pan and gently brown and caramelize them until soft and nicely colored.

Transfer the browned apples and leeks into a casserole dish.

In the same frying pan, use the other half of the butter to soften and color the sliced onion.

Once the onions are colored, add the heaped tablespoon of flour and stir to cook it out for at least a minute to avoid a floury taste.

Add the heaped teaspoon of dijon mustard and stir it in with the flour and onions.

Pour in the 340 ml of dry cider and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens