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Bavarian sausages in the oven

Bavarian-Style Sausages Baked in the Oven

A wonderful, hearty German-inspired dish. I usually try to avoid anything too rich, but I couldn't resist this one — I really love sausages, especially grilled ones that sizzle quietly and release their juices. I found the recipe online and loved it for its look (I could just picture how gorgeous the photo would turn out) and its mix of ingredients. If you like, you can brown the sausages first in a dry skillet until golden, then transfer them to the baking dish.

Maria

Recipe author

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Composition / ingredients

Servings:

Bratwurst-style sausages (Bavarian)

600

Canned diced tomatoes (diced, in their own juice)

400

White mushrooms

200

Green cabbage

0.5

Thyme

Bay leaf

Olive oil

Sugar

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 10 g

Fats 35 % 9 g

Carbohydrates 27 % 7 g

148 kcal

GI: 29 / 71 / 0

Cooking method

Step 1:

Measure out the ingredients.
Step 2:

Wash the cabbage, cover it with boiling water, and simmer it with the bay leaf for 5 minutes.
Step 3:

Lift it out of the water, let it cool slightly, cut out the core, and cut the head into 4 wedges.
Step 4:

Slice the mushrooms.
Step 5:

Line a baking dish with parchment and spread the mushrooms across the bottom.
Step 6:

Pour the diced tomatoes and their juice over the top.
Step 7:

Arrange the Bavarian sausages on top.
Step 8:

Tuck the cabbage wedges in around the sausages.
Step 9:

Sprinkle everything with dried thyme, salt, sugar, and ground black pepper. If you have fresh thyme, scatter a few sprigs over the top.
Step 10:

Drizzle olive oil over everything.
Step 11:

Place the dish in an oven preheated to 400°F (200°C) and bake for 30 to 35 minutes, until the sausages and cabbage are done.