Name: Baked Sausage with German-Style Cabbage & Honey Dijon Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg chives; 90 ml honey mustard dressing; 1.02 kg new potatoes; 6 pork sausages; 3 (397 g) bags shredded cabbage (coleslaw mix); apple cider vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; garlic powder; salt

Baked Sausage with German-Style Cabbage & Honey Dijon PotatoesBaked Sausage with German-Style Cabbage & Honey Dijon Potatoes — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1 small pkg chives

90 ml honey mustard dressing

1.02 kg new potatoes

6 pork sausages

3 (397 g) bags shredded cabbage (coleslaw mix)

apple cider vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and quarter potatoes. Place in a large pot, along with salt, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until fork-tender, 10-15 minutes.

Meanwhile, divide cabbage between two large baking sheet pans. Drizzle with oil and vinegar, then sprinkle with sugar and spices. Stir to combine and spread out in an even layer.

Nestle sausages into the cabbage and drizzle with more oil.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring cabbage and flipping sausages halfway through, until the cabbage is tender and sausages are cooked through, 20-25 minutes. Remove from oven.

While the cabbage and sausages are cooking, place dressing and Dijon in a small bowl; stir to combine.

Wash, dry, and chop chives into small pieces. Add to the bowl with the dressing and set aside.

When the potatoes are done, drain and return to the pot. Add dressing and chives, then stir to coat. Cover and set aside to keep warm.

To serve, divide cabbage, potatoes, and sausages between plates. Enjoy!

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