CRISP APPLE AND SAUSAGE SALAD (GLUTEN FREE) RECIPE - (4.2/5)
Provided by Lady Butterfly
Number Of Ingredients 8
Steps:
- In a skillet, cook sausage in oil over medium heat until browned. Set aside to cool. In a small bowl, combine apple slices and lemon juice. In a large salad bowl, combine the salad greens, onion, blue cheese and apple slices. Add salad dressing; toss to coat. Gently stir in sausage. Serve immediately.
CRISP APPLE AND SAUSAGE SALAD
This hearty and flavorful salad is easy to prepare and great served over warm laffa bread for a complete meal. While my favorite version contains a tasty gourmet chicken and apple sausage, any smoked sausage such as kielbasa will do. Enjoy!
Provided by Another Black Swan
Categories Mixed Greens Salad
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
- Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
- To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
- Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 10.7 g, Cholesterol 43.9 mg, Fat 29 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 6.2 g, Sodium 771.9 mg, Sugar 4.7 g
CRISP APPLE AND SAUSAGE SALAD
This hearty and flavorful salad is easy to prepare and great served over warm laffa bread for a complete meal. While my favorite version contains a tasty gourmet chicken and apple sausage, any smoked sausage such as kielbasa will do. Enjoy!
Provided by Another Black Swan
Categories Mixed Greens Salad
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
- Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
- To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
- Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 10.7 g, Cholesterol 43.9 mg, Fat 29 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 6.2 g, Sodium 771.9 mg, Sugar 4.7 g
SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST
England's Cheshire Pie, a hearty combination of boneless pork loin and cider-moistened apples in a short-crust pastry dough, is the inspiration for this sausage and apple pastry. Serve this warm, with fruit salad, at breakfast or brunch. Or heat some up for Sunday night supper, where it goes wonderfully well with a plain green salad. This isn't a savory meat pie but has sweetness from the apples and cider.
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- *Used a combination of Granny Smiths (for their tart flavor and crisp texture) and Cortlands (for their sweetness and softer texture). If you use all Granny Smiths or all Cortlands (or other kinds of apples), adjust the amount of sugar to your taste.
- CRUST:.
- In a medium-size mixing bowl, whisk together the flour and salt. Using an electric mixer, a pastry blender or fork, or your fingers, cut and mix the cheese and butter into the flour mixture until the fat and flour form a crumbly mixture. Add the lemon juice or vinegar, then sprinkle on just enough water so that you can gather the dough into a cohesive ball.
- Divide the dough in half, and flatten each half into a 1-inch thick round. Wrap one of the rounds in plastic wrap or waxed paper, and refrigerate it while you work with the other. Transfer the remaining dough to a well-floured work surface. Roll it into a 12-inch circle, using as few strokes of the rolling pin as possible; the fewer times you touch the crust at this point, the more tender it'll be when it's baked. Transfer the circle of dough to a 9-inch pie plate (a giant spatula works great here), and gently fit it to the pan's contours. Again, if you push and stretch the dough too much during this stage, it'll shrink when you put it in the oven.
- FILLING:.
- Peel, core and slice the apples. In a large, shallow frying pan, cook the apples with the salt, cinnamon, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy. Add the cooked sausage.
- Spray the crust with some nonstick vegetable oil spray (this helps it stay crisp), then spoon the filling into the crust. Roll out the remaining crust, and center it over the filling. Press the edges of the top and bottom crust together, fold them under (onto the top of the pan's rim), and crimp.
- BAKE:.
- The pie in a preheated 425°F oven for 15 minutes, then lower the heat to 375°F and bake for an additional 35 to 45 minutes, till the crust is very brown. Remove the pie from the oven, and serve it warm or at room temperature.
Nutrition Facts : Calories 445.6, Fat 25.4, SaturatedFat 12.3, Cholesterol 69, Sodium 484.4, Carbohydrate 42.8, Fiber 2.9, Sugar 20.3, Protein 12.6
CRISP APPLE AND SAUSAGE SALAD
This hearty and flavorful salad is easy to prepare and great served over warm laffa bread for a complete meal. While my favorite version contains a tasty gourmet chicken and apple sausage, any smoked sausage such as kielbasa will do. Enjoy!
Provided by Another Black Swan
Categories Mixed Greens Salad
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
- Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
- To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
- Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 10.7 g, Cholesterol 43.9 mg, Fat 29 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 6.2 g, Sodium 771.9 mg, Sugar 4.7 g
APPLE AND SAUSAGE STUFFED ACORN SQUASH
Fall Comfort Food at it's best. Combining, fall fruits, flavorful herb sausage make this a wonderful stuffing for a hearty acorn squash. Serve this with a nice crisp salad with a warm blue cheese vinaigrette and it is an amazing dinner.
Provided by SarasotaCook
Categories Poultry
Time 1h15m
Yield 4 Squash halves, 4 serving(s)
Number Of Ingredients 17
Steps:
- Squash -- Cut squash in half, scoop out seeds. Brush with olive oil, salt and pepper and place cut side down on a cookie or baking sheet lined with parchment paper or aluminum foil and bake at 400 for about 20-30 minutes until tender. Remove from the oven and cover with foil, to slightly cool, but still keep warm.
- Filling -- Remove the casing from the sausage, add 1 teaspoon olive oil to a medium size saucepan and cook the sausage breaking it up as it cooks. Drain sausage on paper towel. Keep 1 teaspoon of the drippings and saute the celery, shallot, apple, cranberries and cook for 4-5 minutes. Remove from heat and stir the sausage back in, bread crumbs, seasoning, and sugar and mix well.
- Stuff -- Now that the squash has cooled a bit so you can handle it, scoop out most of the center (not all. Definitely keep some to make a base for the filling, you just want to make some room for the filling) and mix the extra squash with the sausage mixture. Now stuff the squash. Fill the squash generously with the stuffing mix - don't be afraid to pile it up. Top each squash with 1 tablespoon of the apple jelly and pecans.
- Baking -- Cook at 350 about 25 minutes until nice and toasty. Since the stuffing and squash are already cooked, you are just finishing and heating every thing back up.
- Just serve with a fresh salad as I said with a warm blue cheese vinaigrette and a slice of my beer bread. Rich hearty flavors and still pretty healthy - all at the same time. Still wonderful comfort food for a great Fall evening.
Nutrition Facts : Calories 564.6, Fat 25.1, SaturatedFat 6.2, Cholesterol 33.6, Sodium 2733.2, Carbohydrate 74.7, Fiber 7.9, Sugar 23.6, Protein 15.8
SAUSAGE, MUSTARD & APPLE HASH
Looking for a healthy dish that's good for your wallet too? This sausage, mustard & apple hash costs less than £1 per serving and is perfect for a family
Provided by Esther Clark
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Add the potatoes and cook for 4 mins. Drain and leave to steam dry in a colander.
- Heat half the butter and 1 tbsp olive oil in a large frying pan or shallow casserole dish over a medium-high heat. Add the apple wedges and fry on each side for 5 mins or until golden brown and starting to caramelise. Remove with a slotted spoon and set aside on a plate.
- In the same pan, heat the remaining butter and a little more oil over a medium heat and add the potatoes and sausage chunks. Fry for 10-15 mins, turning every so often until the potatoes and sausage are crisp and golden brown. Season to taste. Stir through the mustard and the apple wedges, then scatter over some thyme leaves, and serve with watercress salad.
Nutrition Facts : Calories 727 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
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