Oktoberfest Bratwurst Snack Board

Name: Oktoberfest Bratwurst Snack Board with Crispy Smashed Potatoes, Cheese Fondue, Apple & Pickled Cabbage | 4 Servings
Yield: 2 servings
Ingredients: 4 oz Cabbage; 5 tsp Red Wine Vinegar; 12 oz Potato; 2 unit Demi-Baguette; 1 unit Granny Smith Apple; 18 oz Pork Bratwurst; 4 oz Cream Sauce Base; 1/2 cup Cheddar Cheese; 2 tbsp Dijon Mustard; Salt; Black Pepper; 4 tsp Cooking Oil; 1 tsp Granulated Sugar

with Crispy Smashed Potatoes, Cheese Fondue, Apple & Pickled Cabbage | 4 Servings

By Recipe0 System

No need to travel all the way to Germany to enjoy a hearty assortment of meat and cheese! Chock-full of delicious fall flavors, you’ve got brats, Granny Smith apple slices, pickled red cabbage, toasted baguette slices, and crispy smashed potatoes, plus Dijon mustard and cheese fondue for dipping. Perfect for fall hosting or an afternoon curled up on the couch.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Cabbage
5 tsp Red Wine Vinegar
12 oz Potato
2 unit Demi-Baguette
1 unit Granny Smith Apple
18 oz Pork Bratwurst
4 oz Cream Sauce Base
1/2 cup Cheddar Cheese
2 tbsp Dijon Mustard
Salt
Black Pepper
4 tsp Cooking Oil
1 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. Combine cabbage, vinegar, 1 tsp sugar, salt, and pepper in a medium, microwave-safe bowl. Microwave for 1 minute. Set aside to pickle, stirring occasionally.
2

Meanwhile, place sealed bag of potatoes in microwave; microwave for 8 minutes, until potatoes are mostly cooked through. Carefully remove from microwave (use a kitchen towel or oven mitt—the bag will be hot!) and open bag, watching out for steam. While potatoes cook, halve baguettes lengthwise. Core and thinly slice apple.
3

Toss potatoes in bag with a drizzle of oil. Transfer potatoes to a lightly oiled baking sheet and spread out in an even layer. Use the bottom of a glass or a potato masher to smash potatoes until they are ½ inch thick. Drizzle more oil over top and season generously with salt and pepper. Roast on top rack until browned and crisp, 15-20 minutes. Once potatoes have roasted for 10 minutes, add baguettes cut sides down directly to middle rack; toast until golden, 5-7 minutes. TIP: Flip potatoes in the last 5 minutes of roasting so they get crispy on both sides.
4

While potatoes roast, heat a drizzle of oil in a large pan over medium heat. Add sausages* and cook, turning occasionally, until browned all over, 6-8 minutes. (If sausages begin to brown too quickly, reduce heat to medium low.) Reduce heat to low and cover pan with lid; cook, shaking pan occasionally to turn sausages, until cooked through, 5-7 minutes more. Remove pan from heat; cover to keep warm.
5

In a small pot, heat cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. Reduce heat to medium and stir in cheddar until melted. Season with salt and pepper. Remove pot from heat; cover to keep warm.
6

Cut sausages into 4 slices each. Cut baguettes lengthwise into 1-inch-thick slices; halve slices crosswise to create spears. Arrange sausages, baguette spears, potatoes, cabbage, and apple on a serving platter. Serve with fondue and Dijon for dipping. TIP: We like to layer sausage, cabbage, mustard, and cheese on every piece of baguette!

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