SAUSAGES WITH APPLES AND ONIONS
There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let's face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 1126 milligrams, Sugar 16 grams, TransFat 0 grams
MUSTARD, SAUSAGE & APPLE TART
Grab a pack of ready-rolled pastry and try this new idea for sausages
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the sausages into large chunks - it's easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
- Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden. Cut into slices and serve with salad or chips.
Nutrition Facts : Calories 674 calories, Fat 45 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.73 milligram of sodium
SWEET POTATO AND APPLE SAUSAGE CASSEROLE
Throw together this paleo sweet potato casserole with chicken-apple sausage, sweet potatoes, and green apples, drizzled with honey mustard.
Provided by photog_grrl
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a large casserole dish with cooking spray.
- Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
- Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 41.6 g, Cholesterol 136.7 mg, Fat 16 g, Fiber 5.2 g, Protein 18.9 g, SaturatedFat 4.5 g, Sodium 747.6 mg, Sugar 18.4 g
MUSTARD, SAUSAGE AND APPLE TART
Make and share this Mustard, Sausage and Apple Tart recipe from Food.com.
Provided by katew
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200 C.
- Cut sausages into large chunks with sharp scissors.
- Place onion, sage leaves and apple into a bowl.
- Drizzle with a little of oil, toss well.
- Unroll pastry onto large flat baking sheet.
- With a sharp knife, score a border inside the pastry about a thumbwidth.
- Spread pastry with mustard, keeping within the border.
- Scatter over sausage chunks and onion mix.
- Season to your taste, bake 25- 35 minutes till sausage cooked and pastry edges are puffed and golden.
Nutrition Facts : Calories 1259.2, Fat 98, SaturatedFat 29.2, Cholesterol 162, Sodium 1749.9, Carbohydrate 51.4, Fiber 3, Sugar 6.1, Protein 41.5
SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the stovetop version of this soup.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.
- Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.
BAVARIAN APPLE-SAUSAGE HASH
This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings; saute until lightly browned, 6-8 minutes., Stir in walnuts, brown sugar, mustard and vinegar; cook and stir 2 minutes.
Nutrition Facts : Calories 310 calories, Fat 17g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 715mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 16g protein.
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
SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES
In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.
Provided by Lidey Heuck
Categories dinner, easy, weekday, sausages, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
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