Although October is over, it is just now beginning to feel like fall in the Midwest. Up until a week ago, it would have been perfectly acceptable to wear shorts, which is great for the kids, not so great when all you want is a cozy meal and a mug of hot apple cider while watching the leaves change color. That is where the Oktoberfest Skillet comes in! No matter if the weather is cooperating, this recipe is fantastically fall, but just as satisfying during a warm spell.
I was never much of a sauerkraut connoisseur growing up, now I have learned to appreciate its flavorful tang with sausage, but there are only so many times you can justify eating hotdogs or brats in one week. (Believe me, I’ve tried) With the Oktoberfest Skillet, you can mix up your fall recipe repertoire and still rest easy knowing your family is getting a healthy dose of Hodgson Mill goodness for dinner.
What’s really great about this dish is the mustard sauce that really brings together the autumn flavors! Mixed with butter and apple cider, the flavor does not disappoint! Although not a true one-pan meal, if you pre-cook your Hodgson Mill Pearled and Cracked Sorghum in advance, this meal comes together quite easily. Just make sure that you are keeping a watchful eye on it and stirring often!
Nobody will leave the table hungry with the Oktoberfest Skillet since Hodgson Mill Pearled and Cracked Sorghum packs a healthy dose of protein, fiber, and carbohydrates. Now grab a stein of your favorite Bavarian brew and ‘Prost!’
Looking for more tasty fall recipes? Here a few of our favorites: Gluten Free German Chocolate Whoopie Pies, Real Rye Pretzel Bites with Cheddar-Bacon-Ale Dip, and And Savory Sweet Potato and Cannelini Bean Pie with Whole Wheat Olive Oil Crust.
- 1 cup vegetable broth
- 1/4 cup unfiltered apple cider
- 1 bag Hodgson Mill Pearled and Cracked Sorghum cooked
- 2 cups brussels sprouts de-stemmed and cut in half
- 2 Tbsp. butter melted
- 4 Tbsp. stoneground mustard or Dijon mustard
- 1 tsp. fresh rosemary chopped
- 4 sausages pre-cooked and sliced
- 12 oz. sauerkraut
- salt to taste
1. bring broth and apple cider to a boil in skillet, uncovered.
2. combine butter, mustard, and rosemary in a small bowl. Add to skillet and whisk together.
3. Add brussels sprouts and reduce heat to low. Simmer for 17-20 min, covered, stirring often.
4. Add Hodgson Mill Pearled and Cracked Sorghum, sausage, and sauerkraut and cook over medium low heat, covered for 20-30 minutes. Check and stir often. If brussels sprouts are still not cooked thru, reduce heat to simmer for an additional 10-20 minutes, checking often.
Notes: Hodgson Mill White Quinoa or Hodgson Mill Pearled Sorghum may be substituted for Hodgson Mill Pearled and Cracked Sorghum. I have not had good luck using a cast iron skillet with this recipe. Maybe I am just jinxed when it comes to cast iron, but I would not recommend using it for this dish.
Recipe serves 8
Recipe adapted from selfproclaimedfoodie.com
You can find Oktoberfest Skillet and other recipes from Hodgson Mill by visiting the Recipes page.