Sausage And Apple Pie Food

SAUSAGE AND APPLE PIE IN A CHEDDAR CRUST

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.

SAUSAGE AND APPLE PIE

Steps:

• Cook the sausage and set it aside.
• Place the apples, salt, juice or cider, brown sugar, thyme, rosemary, and allspice in a sauté or fry pan and cook on medium-low heat until you can just start to put a fork into the apples. Remove the pan from the heat and set it aside. Reserve the juice.
• Pour the juice into a small saucepan. If you have less than a cup, add more juice or cider to make 1 cup, then turn the heat to low and cook until the juice has reduced in amount to about one quarter its amount and has nearly caramelized. Be careful not to let it burn. This will take about 10 to 12 minutes.
• Spoon the sausage into the apple mixture, pour over the reduced cider, and mix well.
• Adjust the salt to taste and let the filling cool.
• Preheat the oven to 400°F (205°C). Roll out the bottom crust and place in your pie pan. Add the filling.
• Roll out the upper crust and place it on top. Seal the edges, crimp, and vent.
• Brush the pie with egg wash.
• Bake for 40 minutes. Give the pie two more egg washes at 10-minute intervals during the first 20 minutes of the bake.
• Let the pie cool for 15 minutes or more before serving.

SAUSAGE, APPLE & LEEK PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
• Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

BREAKFAST CAKE WITH SAUSAGE AND APPLES

Steps:

• Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning often, until cooked through and browned, 12 to 16 minutes. Remove from the heat and cut links into 1/2-inch pieces.
• While the sausages are cooking, preheat the oven to 350 degrees F (175 degrees C). Spray the bottom, sides, and center of a fluted tube pan (such as Bundt®) with nonstick spray.
• Open cinnamon rolls and set frosting packages aside. Separate rolls and layer, with sides touching, to completely cover the bottom, sides, and center of the pan. Reserve several rolls for the top.
• Dump apple pie filling into a bowl. Use 2 knives and cut apples in opposite directions (crisscross) into 1/2-inch pieces. Add sausage slices, cinnamon, and allspice; gently stir until blended, being careful not to break up the apples any more. Spoon apple-sausage mixture into the cinnamon roll-lined pan, distributing it evenly around the pan. Lay cinnamon rolls on top to completely seal the apple mixture inside the rolls. You may not use all of the rolls.
• Bake in the preheated oven until cinnamon rolls are brown, about 20 minutes. Remove from the oven and let sit for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cake is cooling, warm icing packets in hot water. Drizzle icing over top of the cake. Cut into slices and serve.

SAUSAGE APPLESAUCE APPETIZER

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.
• In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.
• Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.