So remember that time I went to an apple orchard, and came home with a bag full of apples? Some of them went into scones, some of them were eaten with slices of sharp cheddar or spoonfuls of chunky peanut butter, some of them were eaten just straight plain, and then there were still. apples. left.
Tired of cakes and sweets, I wanted something more savory for my apples. For whatever reason, that means pork. There is no shortage of recipes out there that pair apples and pigs: pork tenderloin with apples, apple-stuffed pork — they even put an apple in a roast pig’s mouth, I hear. I’m not sure why apples and pork are paired together so frequently, but after a few meatless meals, I decided that I needed to give it a try.
Obviously the thing that appealed to me most about this pan-seared sausages and apples recipe was that it takes less than a half hour to make, from unbagging the groceries to washing dishes. Also, there is only one dish to wash. (And a cutting board and a knife and a fork and a plate, but who’s counting really?) If you buy pre-cooked sausages, the recipe could not be simpler, and the best part is, it’s delicious. Peppery and savory with a slight undercurrent of sweet, it manages to taste apple-y and fall-like, but in a whole new way.
Pan-Seared Sausages and Apples
Adapted from Food & Wine
– 1 tablespoon extra-virgin olive oil
– 4 precooked mild Italian chicken sausage links, sliced into 2-inch sections
– 2 medium Macintosh apples, cut into 2-inch chunks
– 1 quarter large red onion, diced
– 1 tablespoon apple cider
– Salt and freshly ground pepper
1) In a large skillet, heat the olive oil. Add the sausages and cook over moderate heat, stirring occasionally, until browned.
2) Add the apples and onions and cook, stirring occasionally, until the apples are tender and browned, 8 minutes. Stir in the cider and season with salt and pepper.
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