Crispy sausages

By Rodney Bowers
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Create the ultimate Oktoberfest meal with these crispy sausages from chef Rodney Bowers



  • 4 sausages
  • 4 buns
  • 1 cup sauerkraut
  • 4 tablespoons mustard


  1. Prick sausages all over with a fork, and transfer to a cast iron skillet over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages.
  2. Simmer, covered, until sausages are cooked through and water is gone .
  3. Continue to cook sausages, turning, until crisp and golden brown all around, about three minutes.
  4. Serve with sauerkraut on a warm crusty bun with mustard

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