This traditional German breakfast casserole is usually baked at home, but can be easily prepared in a dutch oven.

My family has been enjoying this dish as a holiday tradition for many years, and have now started making it year round.

This is a dish you will probably prepare more than once. The sweetness of the apples and syrup is such a wonderful contrast to the flavor of the sausage links.

This recipe uses a 12 inch dutch oven, and 32-34 charcoal briquettes.

In a conventional oven you will want to bake in a 9×12 baking dish at 425 degrees for 20-25 minutes

For another great breakfast casserole dish, try my Dutch Oven Mountain Man