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Sausages with Caramelised Apples recipe

Sausages with Caramelised Apples recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

This is a French dish, which is traditionally eaten at Christmas. Pan-fried pork sausages are served with caramelised apples, raisins and walnuts.

5 people made this

IngredientsServes: 4

  • 2 tablespoons caster sugar
  • 2 tablespoons vegetable oil
  • 30g walnuts
  • 4 pork sausages
  • 60g butter
  • 75g raisins
  • salt and pepper to taste
  • 2 large apples

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Peel apples, quarter, then cut each quarter into 3 pieces.
  2. Melt butter in a non-stick frying pan over medium heat. Add sugar and allow to caramelise (do not burn).
  3. Add apples and saute, stirring frequently. Stir in walnuts and raisins. Lower heat and continue to cook.
  4. Heat oil in another frying pan. Prick sausages with a fork and cook over medium heat for 15-20 minutes or until cooked through. Season with salt, pepper and serve with apples.

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Reviews & ratingsAverage global rating:(3)


  • ¼ cup extra-virgin olive oil
  • 12 links sweet Italian sausage without fennel seeds (about 2½ pounds)
  • 2 medium onions, halved, then quartered at the root end
  • 1½ teaspoons kosher salt
  • 8 fresh sage leaves
  • ¼ cup cider vinegar
  • 4 Golden Delicious apples, cored and cut into 8 wedges each

Cookbook


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Caramelized Onions and Apples with “Sausages” and Beer

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Kielbasa-style vegetarian “sausages” are perfect with the onion-apple sauté. We loved this recipe made with an amber lager, such as Negro Modelo, Dos Equis or Märzen (March) beer. Serve over noodles tossed with poppy seeds.

Ingredients

  • 8 soy kielbasa "sausages" (2 to 3 oz. each)
  • 2 Tbs. soy margarine
  • 3 Granny Smith apples, peeled, cored each sliced into 10 pieces
  • 1 tsp. chopped fresh thyme
  • 1 Tbs. canola oil
  • 2 large onions, thinly sliced (about 3 cups)
  • 1/2 cup amber lager beer or pale ale, room temperature
  • 1/4 cup dark brown sugar
  • 1/4 cup balsamic vinegar

Preparation

Broil, grill or boil “sausages” according to package directions. Keep warm until needed.

Meanwhile, heat large skillet over medium-high heat, and add 1 Tbs. soy margarine. Add apples, and sauté until golden brown, about 10 minutes. Add thyme, and season to taste with salt and pepper. Transfer apples to bowl.

Return skillet to burner, and add remaining margarine and oil. Add onions, and cook over medium-high heat 10 to 15 minutes, until onions are caramelized. Add sautéed apples, beer, sugar and vinegar, and stir to blend well. Cook until liquid is reduced and begins to thicken, 5 to 7 minutes. Spoon onto platter, and top with “sausages.”


How to Make Homemade Sausages: Pork, Apple & Caramelised Onion Sausages with Gourmet Mash

A couple of weeks ago the friendly people at KitchenAid were kind enough to send me the Meat Grinder and Sausage Stuffer attachments for my beautiful stand mixer (her name is Roxy and she’s a treasure). I bought her about 2 years ago when we’d just moved back to Australia. I was living back at home at the time and had a little extra disposable income, so I just went out and bought one. I figured the sooner I bought it, the more use I’d get out of it, and that was that. My pride and joy sits on our kitchen bench and always twinkles at me whenever I walk out in the morning. I was so excited when KitchenAid offered me the attachments as I hadn’t even thought about the extra bits and bobs you could get for it. I can already tell I’m going to get a lot of use out of the meat grinder. I wont ever have to buy mince meat again – and now I’ll know exactly what goes into it.

I also know EXACTLY what has gone into these delicious homemade Pork, Apple and Caramelised Onion sausages. I think it makes them even more appetizing too. This is the first time I’ve made anything like this and I totally winged it. I was a little nervous at first so I watched a few youtube videos to learn the basics. There are a few small things I would now do differently if I were making them again. It took me a little longer than I first anticipated, but I really enjoyed the whole process and I reckon I could whip up a batch in no time at all now. Life skills I tells’ ya! It’s good to challenge yourself with small culinary hurdles, and this was most certainly one of them. I would, however, say that the hurdle was more mental as these delicious homemade sausages aren’t actually that hard to make – just give yourself a bit of time first time round! I served mine with gourmet mash – that’s what we call it at our house. It’s not really that gourmet, just good ol’ buttery delicious mash packed full of veggies and garlic. More of a smash than a mash. It’s so good, especially with fresh bangers!



As you may or may not have noticed, this year I haven’t been as regular with the frequency of my posts and I do feel terrible. I’ve mentioned it a few times, I know, but I thought I’d tell you that I’ve decided to scale the posts back to once a fortnight. I’m sure you can all appreciate the time it takes to cook, style, photograph, clean (or coax others to clean for me) and write the blog. I’m finding it a bit hard to fit in other things I need to do on the weekend – like plan a wedding! Don’t worry, I’ll have more time after early March – du dum da dahhhh.

BTW – I haven’t been paid for any of these comments. I only ever write about products and goods I think are worth writing about.

PS: For all my Aussie readers, these bangers would make for an impressive treat at this Saturday’s AFL Grand Final BBQ. just saying!



Homemade Pork, Apple & Caramelised Onion Sausages

500 g free-range pork mince pork
1 red onion, peeled and finely chopped
1 tbsp brown sugar
1 tbsp balsamic vinegar
4 cloves garlic, peeled and minced
2 small Granny Smith apples, grated
handful parsley and oregano
1 tsp mustard powder
1 tsp Dijon mustard
1 tsp seeded mustard
1 tsp salt

1.5 meters of natural castings

1. Add a large bowl and all sausage making equipment into the fridge to let them all chill. It’s best to keep all meat and appliances cold so the fat in the sausages doesn’t melt. Clean hands are also essential so wash them regularly. Rinse sausage casings and let soak in fresh water whilst preparing the meat.

2. Add to a hot, well oiled pan the finely diced red onion and cook on low heat until golden and translucent, roughly 15 minutes. Then add sugar, a pinch of salt and balsamic vinegar. Let cook until the onions become sticky and thick. Set aside and let cool.

3. Once the onions are cool in the chilled bowl add all ingredients apart from the casings. Lightly mix everything through but try not to overmix. Drain the casings and pat dry with paper towel.

4. Attach the KitchenAid meat grinder and add the meat mixture into the feed and turn the mixer on. Placing it through the grinder will ensure everything is mixed properly and chopped finely. Once the mixture has been through, then attach the sausage stuffer and slide the casings over the long tube. Place the meat mixture into the top of the grinder again and turn the machine on. Once the meat starts coming out of the nozzle help steer it out and also keep feeding the meat in the top. It is easier to have someone help you at this stage. Once all the meat has been squeezed through, turn the mixer off and trim the casing. Separate the long sausage into normal sized portions and twist 3 or 4 turns one way and then twist the next link 3 or 4 times in the opposite direction. Watch this video to see how the pros do it and extra tips.

5. With a sterilized pin prick the casings to expel any trapped air. Hang sausages and let them dry for an hour or so before refrigerating. They will keep in the fridge for up to one week or place them in the freezer for up to 6 months. OR cook and enjoy them straight away!

Gourmet Mash

6 medium potatoes, peeled an chopped
2 carrots, peeled and chopped
handful of green beans, trimmed
1 cup of peas
4 cloves garlic
1/2 tbsp butter
4 tbsp milk
salt and pepper to taste

1. Add potatoes and carrots into a pot of boiling seasoned water. Let cook for about 8 minutes then add beans and peas for the last two minutes.

2. Once all veggies are cooked, drain and roughly mash with a potato masher. Add butter, garlic and milk a little at a time until you’ve reached the correct consistency. Add salt and pepper and serve with your well cooked homemade sausages.


Sausage and Potatoes Sheet Pan Dinner

This easy Sausage and Potatoes Sheet Pan Dinner is a simple dinner that is ready in about 30 minutes! A filling and delicious meal, perfect for busy nights when you don’t want to cook.

Hiiii guys. It’s the holidays, right? But you still need to eat dinner. And preferably something with protein that isn’t cookies. Enter this 30 Minute Sausage and Potato Sheet Pan Dinner. You know I love my quick and easy dinners like this Easy Sausage and Cabbage Skillet or this Paleo Sausage and Slaw Skillet. This is another one of those “I don’t want to cook but I need something healthy-ish so what should I make for dinner?” kind of recipes.

Seriously, this is the best kind of dinner for busy nights. Prep takes 5 minutes or less, everything cooks on one sheet pan (hello easy cleanup!) and it takes 30 minutes to cook. Add this to your rotation of weeknight dinners!

I added apples to this because apples are amazing with pork. If you have never added apples to a savory recipe, this might seem odd, but the apples work really well in this recipe! They add just the right amount of sweetness, and really compliment the sausages.


Preparation

Step 1

To make the sausages, soak the breadcrumbs with the milk. Let stand for 20mins. Once milk has been absorbed add veal, chicken, egg white, tarragon and breadcrumbs in a processor and pulse until it starts to become smooth. Add the cream bit by bit until combined and you have a thick puree. Lightly season.

Step 2

Fold in the cubed puree, put into a piping bag with a 2cm open end or nozzle. Pipe enough mixture into oiled cling-film to create a long sausage. Fold the cling-film carefully and wrap until it is tight and creating a sausage shape. Put to rest in the fridge.

Step 3

Prepare the smoked potato. Char the skins on an open flame, wrap in foil then bake for one hour at 180c. Remove the flesh, pass through a ricer, add the milk and butter, season.

Step 4

For the mushrooms, combine the breadcrumbs, herbs and a little oil in a food processor. Bake the mushrooms at 180c for 10 mins, spoon in the breadcrumb mixture. Return to the oven for another 10mins.

Step 5

Heat the sugar in a pan until you can smell caramel and it's a lovely brown colour. Add the butter and lower the heat, put in the apples. Cook them for a couple of minutes aside and keep turning until they are soft. About 10 mins.

Step 6

To cook the boudin blancs, bring a large pan of water to a rolling boil. Add the sausages in their cling-film. Poach for 15mins. When cooked it will have the same texture of cooked chicken, immediate spring back. Remove the sausages from the pan and wrapping, brown in a pan to give the look of a normal sausage.


Recipe Apple, Sausage and Caramelized Onion Frittata

  • Calories: 170
  • Protein: 15 g
  • Total Fat: 8 g
    • Unsaturated Fat: 5.5 g
    • Saturated Fat: 2.5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g

    Each bite of this sweet and savory frittata provides delicious layers of complementary flavors, including tart granny smith apples, meaty sausage, earthy thyme and sweet caramelized onions. It’s also packed with protein, low in carbs, and ready in less than 30 minutes. While I typically use an oven-safe nonstick skillet or well-seasoned cast-iron skillet, you can also add the sautéed apple, onion and sausage mixture into a casserole dish, then stir in the egg mixture and bake it off in the oven. I hope you love it as much as I do—it’s a breeze to make and so much more special than standard scrambled eggs and sausage. Note: If you prefer a dairy-free version, swap in almond, soy or oat milk and omit the cheese topping.

    • • 1 package (12 ounces) chicken-apple breakfast sausage (or regular-size), sliced into small ½-inch pieces
    • • 1 granny smith apple, cored and thinly sliced
    • • 1 yellow or Vidalia onion, thinly sliced (

    Liberally coat a large 10-inch (oven-safe) nonstick skillet with oil spray (or add a few teaspoons of oil to the pan) and warm over medium heat. Add the sliced sausage and sauté until golden brown all over, about 3 to 4 minutes, stirring frequently. Remove the sausage and set aside.

    In the same skillet, add the apple and onion. Mist with additional oil spray (or drizzle on a bit more oil) and sauté over medium heat for about 4 minutes until the onions and apples become soft and slightly caramelized, but still hold their shape. Season with freshly ground pepper.

    Meanwhile, in a large mixing bowl, whisk the whole eggs, egg whites, milk, dried mustard, salt, pepper to taste, and fresh (or dried) thyme until well combined and slightly frothy.

    Add the sausage back into the skillet with the apple-onion mixture. Using a rubber spatula, mix just to combine and gently flatten to make sure there is one layer with everything evenly distributed on the bottom of the skillet. Gently pour the egg mixture over the sausage, apples, and onions. Top with grated sharp cheddar cheese.

    Transfer the skillet to the oven and bake for 15 to 17 minutes. (The cooking time will vary if the cooking vessel is bigger or smaller, but it puffs nicely so that’s a great way to detect doneness. It will deflate pretty quickly once removed from the oven.) The frittata should be completely puffed, slightly golden, with no liquid remaining. For a crispier and lightly-browned cheese crust, finish under the broiler for 1 minute. Serve immediately.


    Pin this Caramelized Onion, Apple, & Sausage Stuffing recipe for later!


    Sausages with Caramelised Apples recipe - Recipes

    Heat a large flat ovenproof griddle pan until hot, drizzle in half the olive oil and pop the pork chips and sausages onto it. Cook for 3 – 4 minutes, without moving the meat around. Season the meat, then flip each piece over and cook in the oven for 10 minutes.

    Cut each apple in half then cut each half into four wedges. In a non-stick frying pan, melt the butter over a medium heat and sprinkle over the sugar and cinnamon. Add a splash of wat3r – about 1 tablespoon – stir everything together and heat until the sugar has dissolved. When it is bubbling add the apple and cook gently for 5 minutes. IF the sauce thickens add a splash of water.

    Make the dressing. Put the pomegranate molasses, vinegar, oil and garlic in a bowl. Season and whisk together.

    Remove the seeds from the pomegranates, cut each one in half around the equator and place cut side down in a bowl. Bang the outside with a wooden spoon to extract the seeds.

    Take the griddle pan out of the oven and place back on the hob over a medium heat. Tear the bread into large pieces and drop into the pan. Fry in the pork fat until crisp and like croutons.

    Add the dandelion leaves or rocket to the same pan and cook for about 1 minute until they’ve wilted. Crumble over the cheese, then spoon over the apples. Drizzle over the dressing, scatter over the pomegranate seeds and serve.

    Preheat the oven to the highest temperature/

    Heat a large flat ovenproof griddle pan until hot, drizzle in half the olive oil and pop the pork chips and sausages onto it. Cook for 3 – 4 minutes, without moving the meat around. Season the meat, then flip each piece over and cook in the oven for 10 minutes.

    Cut each apple in half then cut each half into four wedges. In a non-stick frying pan, melt the butter over a medium heat and sprinkle over the sugar and cinnamon. Add a splash of wat3r – about 1 tablespoon – stir everything together and heat until the sugar has dissolved. When it is bubbling add the apple and cook gently for 5 minutes. IF the sauce thickens add a splash of water.

    Make the dressing. Put the pomegranate molasses, vinegar, oil and garlic in a bowl. Season and whisk together.

    Remove the seeds from the pomegranates, cut each one in half around the equator and place cut side down in a bowl. Bang the outside with a wooden spoon to extract the seeds.

    Take the griddle pan out of the oven and place back on the hob over a medium heat. Tear the bread into large pieces and drop into the pan. Fry in the pork fat until crisp and like croutons.

    Add the dandelion leaves or rocket to the same pan and cook for about 1 minute until they’ve wilted. Crumble over the cheese, then spoon over the apples. Drizzle over the dressing, scatter over the pomegranate seeds and serve.

    Share this recipe

    Ingredients

    • 2 tablespoons olive oil
    • 4 x 250g T-bone pork chops
    • 4 pork and apple sausages
    • Sea Salt and freshly ground black pepper
    • 2 eating apples
    • 2 tablespoons salted butter
    • 4 tablespoons dark brown sugar
    • ½ teaspoon ground cinnamon
    • 2 pomegranates
    • 100g Italian uncut bread
    • 100g dandelion leaves or rocket
    • 100g blue cheese
    • 2 tablespoons pomegranate molasses
    • 2 tablespoons white wine vinegar
    • 2 tablespoons olive oil
    • 2 black garlic bulbs, chopped

    Method

    Heat a large flat ovenproof griddle pan until hot, drizzle in half the olive oil and pop the pork chips and sausages onto it. Cook for 3 – 4 minutes, without moving the meat around. Season the meat, then flip each piece over and cook in the oven for 10 minutes.

    Cut each apple in half then cut each half into four wedges. In a non-stick frying pan, melt the butter over a medium heat and sprinkle over the sugar and cinnamon. Add a splash of wat3r – about 1 tablespoon – stir everything together and heat until the sugar has dissolved. When it is bubbling add the apple and cook gently for 5 minutes. IF the sauce thickens add a splash of water.

    Make the dressing. Put the pomegranate molasses, vinegar, oil and garlic in a bowl. Season and whisk together.

    Remove the seeds from the pomegranates, cut each one in half around the equator and place cut side down in a bowl. Bang the outside with a wooden spoon to extract the seeds.

    Take the griddle pan out of the oven and place back on the hob over a medium heat. Tear the bread into large pieces and drop into the pan. Fry in the pork fat until crisp and like croutons.

    Add the dandelion leaves or rocket to the same pan and cook for about 1 minute until they’ve wilted. Crumble over the cheese, then spoon over the apples. Drizzle over the dressing, scatter over the pomegranate seeds and serve.

    Preheat the oven to the highest temperature/

    Heat a large flat ovenproof griddle pan until hot, drizzle in half the olive oil and pop the pork chips and sausages onto it. Cook for 3 – 4 minutes, without moving the meat around. Season the meat, then flip each piece over and cook in the oven for 10 minutes.

    Cut each apple in half then cut each half into four wedges. In a non-stick frying pan, melt the butter over a medium heat and sprinkle over the sugar and cinnamon. Add a splash of wat3r – about 1 tablespoon – stir everything together and heat until the sugar has dissolved. When it is bubbling add the apple and cook gently for 5 minutes. IF the sauce thickens add a splash of water.

    Make the dressing. Put the pomegranate molasses, vinegar, oil and garlic in a bowl. Season and whisk together.

    Remove the seeds from the pomegranates, cut each one in half around the equator and place cut side down in a bowl. Bang the outside with a wooden spoon to extract the seeds.

    Take the griddle pan out of the oven and place back on the hob over a medium heat. Tear the bread into large pieces and drop into the pan. Fry in the pork fat until crisp and like croutons.

    Add the dandelion leaves or rocket to the same pan and cook for about 1 minute until they’ve wilted. Crumble over the cheese, then spoon over the apples. Drizzle over the dressing, scatter over the pomegranate seeds and serve.


    Watch the video: Πως να κάνουμε καραμελωμένα κρεμμύδια. Yiannis Lucacos (January 2022).