Oktoberfest Skillet

 Print Friendly and PDF

With sausage, sauerkraut, and sorghum, this dish is bursting with the flavors of fall!


  • 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


Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401