Applesausages Recipes

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APPLE SAUSAGES



Apple Sausages image

I used to buy the apple flavored sausages until I developed this recipe. Yummy way to start the morning!

Provided by LAURIE

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 package sausage links, for breakfast
2 medium apples, peeled and cored and diced
1 -2 tablespoon brown sugar

Steps:

  • Place links in a cold frying pan (preferrably cast iron) with enough water to cover the bottom.
  • Cook over med heat until water evaporated and sausages start to brown.
  • Add apples and brown sugar to you taste.
  • Finish cooking sausages and stirring apples in the sausage drippings until apples are tender.

Nutrition Facts : Calories 405.5, Fat 30.3, SaturatedFat 10, Cholesterol 81.7, Sodium 723.7, Carbohydrate 15.9, Fiber 2.2, Sugar 12.8, Protein 17.4

SAUSAGE AND APPLES, NORMANDY-STYLE



Sausage and Apples, Normandy-Style image

Calvados is the famous apple brandy from Normandy. A well-stocked liquor store will generally have it on hand, but you can substitute applejack brandy (or even a good fresh apple cider.) "I can buy boudin blanc in many places in New York," Joseph says, "but depending on where you live, it may not be so easy for you. If I had to substitute, I suppose I would use bockwurst, which is a similarly, delicately flavored German veal sausage. Potatoes mashed with butter and cream is what we always eat with this."

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

3 or 4 links (about 1 pound) fresh French white sausage (boudin blanc) or bockwurst, cut into 3/4-inch slices
4 small Granny Smith or other firm, tart apples, about 1 1/2 pounds, peeled, cored, halved, and cut into 1/4-inch crosswise slices
Ground cinnamon
1/4 cup Calvados, applejack or good apple cider
1/4 cup heavy cream
Chopped fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
  • In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
  • Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
  • Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.

SAVORY APPLE-CHICKEN SAUSAGE



Savory Apple-Chicken Sausage image

These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. -Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 patties.

Number Of Ingredients 5

1 large tart apple, peeled and diced
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken

Steps:

  • In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

HOMEMADE PORK AND APPLE SAUSAGES



Homemade Pork and Apple Sausages image

Make and share this Homemade Pork and Apple Sausages recipe from Food.com.

Provided by Phyllis Elias

Categories     Pork

Time 50m

Yield 12 large sausages, 4-6 serving(s)

Number Of Ingredients 11

1 kg pork belly
1 large onion
1 large cooking apple
2 teaspoons marjoram
2 teaspoons dried sage
2 teaspoons dried herbs
grated nutmeg (about an eigth of a nut)
ground black pepper
ground sea salt
100 g white breadcrumbs
sausage, skin (my friendly butcher lets me buy some from them)

Steps:

  • First make the breadcrumbs in a food processor, so they are fine.
  • Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
  • Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
  • Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
  • Since nothing has been pre-frozen, these will freeze well.
  • Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
  • Prior to cooking, pierce the skins to prevent bursting.

APPLE SAUSAGE BAKE



Apple Sausage Bake image

I enjoy cooking, and this recipe is one of my favorite dishes. It's different, tastes great and is usually the talk of the party.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 6

2 eggs
1/2 cup milk
1-1/2 cups crushed saltines (about 45 crackers)
1 cup finely chopped peeled tart apple
1/4 cup finely chopped onion
2 pounds bulk pork sausage

Steps:

  • In a large bowl, beat eggs, add milk, saltines, apple and onion. Add the sausage and mix well. Lightly press into a greased 6-cup ring mold or other mold. Invert onto a lightly greased 15x10x1-in. baking pan; remove mold. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 170°; drain.

Nutrition Facts :

GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES



Grilled Sausages with Caramelized Onions and Apples image

Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!

Provided by JAYDA

Categories     100+ Everyday Cooking Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 sausages
2 tablespoons butter
2 medium onions, halved and sliced
3 large apples - peeled, cored, and cut into thin wedges
2 tablespoons apple cider or red wine vinegar
2 tablespoons brown sugar, packed
salt and pepper to taste

Steps:

  • Prepare grill for high heat.
  • With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
  • Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
  • Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g

PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS



Pan-Grilled Sausages with Apples and Onions image

Categories     Fruit Juice     Fruit     Onion     Brunch     Quick & Easy     Apple     Sausage     Fall     Pan-Fry     Sage     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

3 tablespoons butter
4 fully cooked sausages (13 ounces total)
1 medium onion, sliced
1 medium-size tart apple, such as Granny Smith, peeled, cored, sliced
1 cup apple cider or apple juice
2 tablespoons chopped fresh sage
2 tablespoons fresh lemon juice

Steps:

  • Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.

APPLESAUCE



Applesauce image

For a few brief months in fall, apples are suddenly abundant. Each firm, ripe fruit is full of delicious potential to be made into homemade applesauce.

Provided by Martha Stewart

Categories     Fall Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

1 1/2 pounds apples, cored, peeled, and cut into 1-inch chunks
1/2 cup water
1/4 cup sugar
Juice of 1/2 lemon (2 tablespoons)
Pinch of salt

Steps:

  • Combine apples, water, sugar, lemon juice, and salt in a medium saucepan over medium heat. Cook, stirring and mashing with the back of a wooden spoon, until apples are soft and water is evaporated, 10 to 15 minutes.

CLASSIC APPLESAUCE



Classic Applesauce image

McIntosh apples make a traditional applesauce, but using a mix of varieties gives dimension. You can stir in up to three tablespoons dark-brown sugar, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 6 cups

Number Of Ingredients 3

4 pounds apples, such as McIntosh, Gala, and Braeburn
1/4 cup fresh lemon juice (from 2 lemons)
3 tablespoons dark-brown sugar (optional)

Steps:

  • Peel, core, and slice apples.
  • In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
  • Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
  • Let cool, then transfer applesauce to airtight containers.

Nutrition Facts : Calories 80 g, Fiber 4 g

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY



Vegetarian Breakfast Apple Sausages Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, apple, baby bella mushroom, fennel seeds, dried rosemary, sage powder, maple syrup, salt, pepper, cannellini bean, chickpeas, vital wheat gluten

Provided by Gwenaelle Le Cochennec

Categories     Breakfast

Yield 10 links

Number Of Ingredients 14

2 tablespoons olive oil, divided
½ cup onion, minced
2 cloves garlic, minced
1 cup apple, minced
1 cup baby bella mushroom, minced
1 teaspoon fennel seeds
1 teaspoon dried rosemary
1 teaspoon sage powder
1 tablespoon maple syrup
salt, to taste
pepper, to taste
15 oz cannellini bean, 1 can, drained and rinsed
½ cup chickpeas, canned, rinsed and drained, or cooked
1 cup vital wheat gluten, or all-purpose flour

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
  • Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
  • Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
  • Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
  • Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
  • Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
  • Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
  • Remove from the water and let cool for about 5 minutes, then unwrap.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
  • Serve immediately or keep wrapped in the refrigerator for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams

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