Sausages with Sauteed Apples
October 27, 2010
This is the perfect fall dish – delicious, fast and easy! I found the original recipe in Food and Wine magazine a couple of years ago and this is the second time I’ve made it. I had apples left over from my big haul for making applesauce and have had this on my mind to make for a couple of weeks. I have only tinkered with the recipe slightly, adding triple the amount of apples called for – why be stingy with something so good? I think these apples would also be a great side to a fall vegetarian dinner or with pork chops. We served this dish with Kale with Currants, Lemon and Olives and garlic roasted potatoes, which made for a really tasty meal. A rich Italian white wine was suggested, and I remembered one we had from Sicily a while back – Planeta La Segreta, a blend of several whites. It was delicious!
1 tablespoon EV olive oil
4 sweet Italian sausages, pork or chicken
1/2 cup water
5-6 apples (Jonathan, Granny Smith or other tart/firm apples), peeled, cored and sliced 1/4-inch thick
1/2 teaspoon fennel seeds
1 tablespoon cider vinegar
salt and pepper to taste
In a large skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through. This will take about 5 minutes. I found that a splatter screen was a must for this step!
Add the water to the skillet. Cover and cook until the water has mostly evaporated and the sausages are firm, about 7 minutes. Move the sausages to the side of the skillet and add the apples and fennel seeds. Cook uncovered, stirring occasionally until the apples are tender and starting to brown. No matter how much water you start with, you will want to have the heat high enough so that it evaporates during this step. You want to end up with sauteed apple slices, not applesauce! Finish by stirring in the vinegar and seasoning with salt and pepper.