Bavarian sausages in the oven

A wonderful hearty dish in the German manner. In general, I try not to eat anything greasy, but I couldn't resist. I really, really like sausages. Especially if they are cooked on the grill and, quietly sizzling, bleed juice. I found this recipe on the Internet, I liked it for its texture (I just imagined what a beautiful photo should turn out), a combination of different products. Sausages can be pre-fried in a dry frying pan until golden brown and then put in a mold.

Maria

Recipe author

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Composition / ingredients

Servings:

Hunting sausages (Bavarian)

600

Tomato sauce (cut in their own juice)

400

Champignons

200

White cabbage

0.5

Thyme, thyme

Bay leaf

Olive oil

Sugar

Ground black pepper

to taste

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

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Measure the ingredients.
Step 2:
Wash the cabbage, pour boiling water and boil together with the bay leaf for 5 minutes.
Step 3:
Then remove from the water, cool slightly, remove the stalk, cut into 4 pieces.
Step 4:
Cut mushrooms into plates.
Step 5:
Put the mushrooms in a baking dish lined with parchment.
Step 6:
Pour tomatoes in their own juice on top,
Step 7:
Spread the Bavarian sausages on top.
Step 8:
Put the cabbage to the sausages.
Step 9:
Sprinkle everything on top with dried thyme, salt, sugar, ground black pepper. If there is fresh thyme, arrange the twigs.
Step 10:
Pour olive oil over everything.
Step 11:
Put the mold in preheated to 200 °Turn off the oven for 30-35 minutes until the sausages and cabbage are ready.