Cousin Gails Glazed Apples Sausage Food

GLAZED APPLES AND SAUSAGE

Steps:

• Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.

SAUSAGES WITH APPLES AND ONIONS

Steps:

• Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
• Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
• Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
• Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
• Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
• To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS

Steps:

• Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.

COUSIN GAIL'S GLAZED APPLES & SAUSAGE

Steps:

• Cook the sausage acording to package directions.
• Meanwhile, in a large saucepan,combine the apples, onion, water and brown sugar.
• Cook over medium heat for 5 to 8 minutes, stirring occasionally.
• Add the browned sausage, heat through.
• Serve hot with pancakes or french toast.