Honey Glazed Fresh Polish Sausage With Sautéed Apples Recipes

BAKED SAUSAGES WITH APPLES SHEET PAN DINNER

Steps:

• Preheat the oven to 400 F degrees.
• In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
• Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
• Bake for 30 minutes or until golden and cooked through.

SAUSAGE, APPLE, POTATO & ONION SKILLET

Steps:

• Saute sausage with water covered, about 8 minutes. Discard grease. Set aside.
• Saute potatos in about 2-3 T butter until tender. Set aside.
• Saute apples and onions in remaining 1 T butter until tender.
• Combine cider vinegar, sugar, and parsley.
• Return the sausage and potatoes to the saute pan along with the apples and onions. Add the vinegar, sugar, and parsley to the skillet. Mix well.
• Warm over medium heat until warmed through.
• Serve.

POLISH SAUSAGE WITH APPLES AND ONIONS

Steps:

• 1. Melt the butter in a large skillet and saute the onions and apples till they start to get soft, separating the onion slices into layers as you stir.
• 2. Add the polish sausage slices and saute for 5 minutes.
• 3. Add the apple juice and soy sauce and simmer covered for 10 minutes, then remove the cover and cook on medium high an additional 5 minutes until most of the liquid is gone.

POLISH SAUSAGE AND SAUERKRAUT WITH APPLES.

Steps:

• Add oil to medium skillet. Over medium heat sauté apples, onions and caraway seeds until onion turn opaque. About 10-12 minutes.
• Dice sausage into 1/2 inch pieces and add to skillet. Stir well. Heat for 8 -10 minutes or until sausage is warm.
• Drain sauerkraut well. Add sauerkraut and stir well. Cover and turn down heat to low.
• Cook on low for 10 minutes. Stir to prevent burning. Serve hot with a little shot of mustard on the side. Enjoy.

GLAZED KIELBASA

Steps:

• Place sausage in a 3-qt. slow cooker; sprinkle with brown sugar. Pour ginger ale over the top. Cover and cook on low for 4-5 hours or until heated through. Serve with a slotted spoon.

GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES

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.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

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.

HONEY-GLAZED FRESH POLISH SAUSAGE WITH SAUTéED APPLES

Steps:

• Preheat the oven to 350°F.
• To cook the sausages, bring a large pot of water to a boil. Add the sausages (don't unwrap them if they are in cheesecloth) and parboil until firm, 5 minutes. Drain and set aside to cool. Unwrap the cheesecloth and place the sausages side by side in a baking dish. Pour the honey over them and turn to coat all around. Place in the oven and bake, basting two or three times, until bronze colored, 15 to 20 minutes.
• Meanwhile, cook the apples. In a large sauté pan, melt the butter over medium-low heat. Add the apples and cook, turning often, until deep gold on the outside and soft all the way through, 30 minutes or so, depending on the size of the pan and the type of apple.
• Transfer the sausages and apples to a platter and serve.