She Strengthens

A Game-Changing Recipe: Brussels Sprouts and Apple Hash

As the COVID-19 pandemic continued to spread, my husband and I found ourselves stuck at home, desperate for a change of pace. We decided to venture out to a local apple orchard, despite my lukewarm feelings towards apples. The result was a bounty of fresh fruit, and a challenge: what to do with them?

Discovering a Hidden Gem

A quick Google search led me to a Bavarian apple-sausage hash recipe, featuring none other than Brussels sprouts as a main ingredient. I was skeptical, to say the least – after all, I had been avoiding cooking these pungent veggies for months. But with a peck of apples and a willingness to experiment, I decided to give it a try.

A Flavorful Twist

I improvised with the ingredients I had on hand, substituting kielbasa for traditional sausage and adding a dash of Dijon mustard. As the onions sautéed and the Brussels sprouts wilted, the aroma of smoky kielbasa and caraway seeds filled the kitchen. The sweet and sour flavors melded together perfectly, and I was shocked to find that the dreaded Brussels sprouts smell was nowhere to be found.

A Taste Sensation

The first bite was a revelation – the sweetness of the apple paired beautifully with the smokiness of the kielbasa, while the Brussels sprouts added a delightful crunch. The tangy sauce brought everything together, and I was hooked. My husband and I devoured the hash, fighting over the last spoonful.

The Recipe

Ingredients:

• 1 tablespoon neutral oil
• 1 small onion, chopped
• 1 kielbasa, sliced
• 1 1/2 to 2 cups thinly sliced Brussels sprouts
• 1 large apple, chopped
• 1 teaspoon caraway seeds
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions:

1. Trim and slice the Brussels sprouts, discarding any yellow outer leaves.
2. Peel and chop the onion and apple.
3. Slice the kielbasa into 1/4-inch to 1/2-inch thick rounds.
4. Heat oil in a large skillet over medium heat. Sauté onion until translucent, about 2 to 3 minutes.
5. Add Brussels sprouts, sausage, apple, and caraway seeds. Cook until the sausages are lightly browned and the apples are slightly soft, about 8 to 10 minutes, stirring occasionally.
6. Whisk together the brown sugar, Dijon mustard, and cider vinegar.
7. Add the vinegar mixture to the pan and cook, stirring constantly, 2 to 3 minutes until the sauce is evenly distributed and warm throughout.
8. Serve as a one-dish meal or as a hearty side dish.

This recipe has converted me into a Brussels sprouts fan, and I now buy them every week. Give it a try and discover the magic for yourself!