Entree: United States – Great Lakes United States (Michigan) – Michigan Smoked Sausage

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 6 Michigan smoked sausage links, approx. 2 lb (900 g) total
- 1.5 lb (680 g) baby red potatoes
- 2 tbsp (30 ml) vegetable oil, divided
- 3 tbsp (42 g) unsalted butter
- 1 large yellow onion, thinly sliced, approx. 10 oz (280 g)
- 1 medium crisp apple (e.g., McIntosh or Cortland), cored and sliced, approx. 6 oz (170 g)
- 12 oz (340 g) sauerkraut, drained
- 1/2 cup (120 ml) apple cider (or lager beer)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) packed brown sugar
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) caraway seeds (optional)
- 1 tsp (4 g) minced garlic
- 2 medium green bell peppers, seeded and sliced, approx. 10 oz (280 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) whole-grain or coarse Dijon mustard, for serving
- 2 tbsp (8 g) chopped fresh parsley
- Freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Hardwood-smoked Michigan sausage served as a complete main course with roasted baby potatoes, apple-onion sauerkraut, and sautéed bell peppers, finished with fresh parsley and whole-grain mustard. The meal balances smoky protein, a buttery starch, and a tangy vegetable element.

Regional Notes:
This Michigan version relies on hardwood-smoked pork-and-beef sausage typical of the state, paired with apple and sauerkraut to reflect local fruit and German-influenced preservation traditions. The sausage is treated as a hardwood-smoked product (not made from scratch), seared to crisp the casing and served with simple sides common in Great Lakes home cooking.

1. Preheat the oven to 425°F (220°C). Place the baby red potatoes on a rimmed baking sheet, drizzle with 1 tbsp (15 ml) vegetable oil, sprinkle with 1/2 tsp (2.5 ml) kosher salt and a few grinds of black pepper, and toss to coat. Roast for 25–30 minutes, shaking the pan once, until tender and browned.
2. While potatoes roast, heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat. Add the smoked sausage links and sear, turning occasionally, until the casings are browned and crisp in spots, about 6–8 minutes. Transfer the sausages to a plate and tent with foil.
3. In the same skillet, reduce heat to medium and add 1 tbsp (15 ml) butter. Add the sliced onion and cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Add the sliced apple and minced garlic and cook 2–3 minutes more until the apple begins to soften.
4. Stir in the drained sauerkraut, apple cider, apple cider vinegar, brown sugar, caraway seeds (if using), 1/2 tsp (2.5 ml) kosher salt, and 1/4 tsp (1.25 ml) black pepper. Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 6–8 minutes so flavors meld and liquid reduces slightly.
5. Slide the sauerkraut mixture to one side of the skillet (or transfer to a casserole dish if your skillet is full). Add the remaining 1 tbsp (15 ml) olive oil and remaining 2 tbsp (27 g) butter to the empty side and add the bell pepper slices. Sauté peppers until softened and slightly charred, about 5 minutes. Stir peppers into the sauerkraut mixture.
6. Nestle the seared sausage links on top of the sauerkraut mixture in the skillet. Transfer the skillet to the oven and bake 8–10 minutes to heat through and allow sausage flavors to marry with the sauerkraut. (If using a separate dish, return sausages to skillet or place everything on a baking sheet and warm together.)
7. Remove from oven. Arrange roasted potatoes on a large serving platter or divide among plates. Spoon a generous portion of apple-onion sauerkraut and peppers alongside the potatoes, and place 1 sausage link per serving over the sauerkraut.
8. Finish with a drizzle or dollop of whole-grain mustard, a sprinkle of chopped fresh parsley, and additional black pepper to taste. Serve hot.

Short Description:
Hardwood-smoked Michigan sausage served as a complete main course with roasted baby potatoes, apple-onion sauerkraut, and sautéed bell peppers, finished with fresh parsley and whole-grain mustard. The meal balances smoky protein, a buttery starch, and a tangy vegetable element.

Regional Notes:
This Michigan version relies on hardwood-smoked pork-and-beef sausage typical of the state, paired with apple and sauerkraut to reflect local fruit and German-influenced preservation traditions. The sausage is treated as a hardwood-smoked product (not made from scratch), seared to crisp the casing and served with simple sides common in Great Lakes home cooking.

1. Preheat the oven to 425°F (220°C). Place the baby red potatoes on a rimmed baking sheet, drizzle with 1 tbsp (15 ml) vegetable oil, sprinkle with 1/2 tsp kosher salt and a few grinds of black pepper, and toss to coat. Roast for 25–30 minutes, shaking the pan once, until tender and browned.
2. While potatoes roast, heat 1 tbsp (15 ml) olive oil in a large ovenproof skillet over medium-high heat. Add the smoked sausage links and sear, turning occasionally, until the casings are browned and crisp in spots, about 6–8 minutes. Transfer the sausages to a plate and tent with foil.
3. In the same skillet, reduce heat to medium and add 1 tbsp (15 ml) butter. Add the sliced onion and cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Add the sliced apple and minced garlic and cook 2–3 minutes more until the apple begins to soften.
4. Stir in the drained sauerkraut, apple cider, apple cider vinegar, brown sugar, caraway seeds (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 6–8 minutes so flavors meld and liquid reduces slightly.
5. Slide the sauerkraut mixture to one side of the skillet (or transfer to a casserole dish if your skillet is full). Add the remaining 1 tbsp (15 ml) olive oil and remaining 2 tbsp (27 g) butter to the empty side and add the bell pepper slices. Sauté peppers until softened and slightly charred, about 5 minutes. Stir peppers into the sauerkraut mixture.
6. Nestle the seared sausage links on top of the sauerkraut mixture in the skillet. Transfer the skillet to the oven and bake 8–10 minutes to heat through and allow sausage flavors to marry with the sauerkraut. (If using a separate dish, return sausages to skillet or place everything on a baking sheet and warm together.)
7. Remove from oven. Arrange roasted potatoes on a large serving platter or divide among plates. Spoon a generous portion of apple-onion sauerkraut and peppers alongside the potatoes, and place 1 sausage link per serving over the sauerkraut.
8. Finish with a drizzle or dollop of whole-grain mustard, a sprinkle of chopped fresh parsley, and additional black pepper to taste. Serve hot.