- 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
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