Oktoberfest Sausages and Beer en Papillote
Prep Time
Price Per Serving
Cooking Mode
8 Oktoberfest European sausages
125 mL (½ cup) cup beer
30 mL (2 tablespoons) tbsp Compliments whole-grain mustard
15 mL (1 tablespoon) tbsp Compliments chicken bouillon
15 mL (1 tablespoon) tbsp Compliments olive oil
Pinch ground cinnamon
Pinch ground nutmeg
500 mL (2 cups) cup cubed peeled potatoes
180 mL (¾ cup) cup cubed peeled turnip
250 mL (1 cup) cup carrot
8 grey shallots
To taste salt and pepper
8 Oktoberfest European sausages
125 mL (½ cup) cup beer
30 mL (2 tablespoons) tbsp Compliments whole-grain mustard
15 mL (1 tablespoon) tbsp Compliments chicken bouillon
15 mL (1 tablespoon) tbsp Compliments olive oil
Pinch ground cinnamon
Pinch ground nutmeg
500 mL (2 cups) cup cubed peeled potatoes
180 mL (¾ cup) cup cubed peeled turnip
250 mL (1 cup) cup carrot
8 grey shallots
To taste salt and pepper
Directions
1Preheat oven to 190°C (375°F).
2Prick sausages in several places. Bring a saucepan of water to a boil and immerse sausages in water. Cook in the boiling water for 5 minutes; alternately, cook sausages for 3 minutes in the microwave.
3Transfer sausages to an ovenproof dish and bake for 18 to 20 minutes. Cut diagonally into 2 cm (1-inch) chunks. Reserve.
4Reduce oven temperature to 180°C (350°F).
5In a large bowl, combine beer, mustard, chicken bouillon concentrate, oil, cinnamon and nutmeg. Add potatoes, turnip, carrots and shallots, and season with salt and pepper. Mix well.
6Place vegetables on a large, oiled, double thickness of aluminum foil. Fold to seal tightly, making a papillote. Bake in the oven for 50 minutes. Add sausages to package and bake for another 10 minutes, leaving foil open.
7Cook until vegetables are tender and sausages are hot. Serve with a red cabbage salad.
8: Replace carrots and turnip by squash and sweet potatoes.
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