For trick-or-treaters of all ages, there’s little time to waste eating dinner when there are doorbells to ring and candy to collect.
Most years, I whirl together a large kettle of pumpkin, apples, and carrots, all cooked to tenderness in chicken broth, into a luscious soup. This year, I’ll serve small bowls of this sweet-savory soup alongside warm, cheesy sausage sandwiches.
A golden, spicy, mustard-laced onion, cabbage, and apple mixture tops fully cooked sausages before they are covered in cheese and broiled. The cabbage mixture can be made several days in advance, so last-minute prep is kept to a minimum.
Select the sausage flavor as desired, but be sure to use fully cooked. Chicken sausages, flavored with apple and gouda or Swiss cheese and bacon, prove delicious here. Fully cooked Polish sausages or mild Italian sausages make a richer sandwich. In our experience, fully cooked bratwurst please most guests.
Of course, you can forgo the buns and simply serve the sausages nestled in the onion mixture under the blanket of cheese for a skillet dinner.
Either way, sweet corn on the cob, a bean salad, and plenty of pumpkin soup make this a meal easily doubled, or even tripled, for a crowd. All treats, no tricks, here!
