Sausage, Apple and Onion

Revised 2016 Dec 04

1 servings


2 sausages
apple juice
1 tablespoon butter
1 medium onion
1/2 Empire or other crisp, tart apple


Heat a pan (not non stick) over medium high heat. Add the sausages and enough apple juice to come about 1/4 of the way up the sausage. The depth of the apple juice may have to be adjusted depending on the number of sausages. Use a skewer and prick the sausage several times on each side. Cover and cook, turning frequently and pricking the sausage each time, until the sausage are nearly done (about 150).

Remove the sausage, increase the heat, and reduce the remaing juice until quite thick. Pour off and reserve the juice and return the sausage to the pan. Brown the sausage being carefull not to burn the fond (it will be quite dark). Remove the sausage and keep warm.

Cut the onion into wedges lengthwise then in half. Reduce the heat to medium high, add the butter and melt, then add the onion. Stir the onions to release the fond and then cook until the onions are carmalized.

Core the apples and cut into wedges. When the onions are taking on a nice golden colour add the apples. Cook for a few minutes stirring often then add the reserved apple juice. Stir well and continue cooking until the apples are done to your taste. (You could return the sausages to the pan).

Serve with mashed potatoes.

Use the smallest pan which will hold all of the sausages in one layer.

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