Simple Savory & Satisfying: skillet apples and sausage

Thursday, July 17, 2014

Sausage and Apples

Last autumn I made apples stuffed with sausage and herbs. It turned into one of Eric's all time favorite dishes despite his initial reluctance to the combination. Even though this recipe screams fall, I made it again for him the other day. But I didn't feel like stuffing apples so I deconstructed it. This similar recipe is quicker and easier to make, but not nearly as festive or pretty to look at.

Ingredients:
1 pound spicy pork sausage
2 large tart apples (I used Granny Smith)
2 tablespoons butter
3 tablespoons yellow onion, minced
2 teaspoons ground sage
2 teaspoons dried thyme

Directions:
Dice the apples (you can skin them first if you prefer, I leave the skin on), discarding the core and seeds.

In a large skillet, heat the butter over medium heat. Add apples and cook until tender, stirring occasionally, roughly 8 to 10 minutes. Once apples are tender, add onions and cook for another 2 minutes. Remove apples and onions from pan and into a bowl. Cover to keep warm.

Add sausage to skillet. Break up meat and cook until it's no longer pink in the center, 5 to 8 minutes. Stir in sage and thyme. Add apples and onions to the skillet. Stir and remove from heat. Serve.