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Oktoberfest Vegetable Sausage Hoagies with Sauerkraut
and arugula salad

Active: 45 Total: 45

In honor of Oktoberfest, these sausage rolls include some of our favorite German-inspired flavors. A fresh arugula salad adds color to the plate, but we wouldn't blame you one bit if you wanted to bake up some fries to serve on the side.



Oktoberfest Vegetable Sausage Hoagies with Sauerkraut:
  • Mayonnaise - 3 Tbsp
  • Mustard, preferably a whole grain variety - 1 Tbsp
  • Sauerkraut - 1 cup , drained well
  • Hoagie rolls or hotdog buns - 4
  • Oil, cooking - 1 Tbsp
  • Vegetarian sausages, any type - 4
Arugula and Cucumber Salad:
  • Lemon juice - 1 Tbsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Cucumbers - 8 oz , chopped
  • Chives (opt) - 1 Tbsp , chopped
  • Baby arugula - 6 oz (sub any salad greens)
  • Black pepper - for serving


  1. Make lemon vinaigrette - Whisk together lemon juice, honey, and olive oil. (Can be done up to 5 days ahead)

  2. Make mustard aioli - Whisk together mayonnaise and mustard. (Can be done up to 5 days ahead)

  3. Cucumbers / Chives - Prep as directed. Store separately. (Can be done 1 day ahead)

  4. Sauerkraut - Drain sauerkraut. Rinse with cool water first for a milder flavor.

  5. Rolls - Slice open lengthwise.

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  1. Pour lemon vinaigrette into a mixing bowl. Add cucumbers, chives, and arugula on top. Set aside until ready to serve.

  2. Heat a large skillet or grill pan with cooking oil over medium heat. Add vegetarian sausages and sear on all sides until golden brown and warmed through, 5 to 6 minutes total. 

  3. Toast rolls.

  4. Assemble hoagies by spreading toasted rolls with mustard aioli. Fill with sausages and sauerkraut.

  5. Toss salad and top with black pepper.

  6. Enjoy hoagies with salad on the side. 



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