COMMENT:
Early settlers found wild apple trees growing in Louisiana and often
made wine with the fruit or included it in recipes. In this recipe
from central Louisiana, both apples and cider are used to flavor
the sausages.
INGREDIENTS:
- 1 pound fresh pork sausage
- 1 pound fresh beef sausage
- 1 cup red apple, diced
- 1 cup green apple, diced
- 1 cup apple cider
- ¼ cup vegetable oil
- 1 cup onion, diced
- ½ cup celery, diced
- ½ cup red bell pepper, diced
- 1 tbsp garlic, minced
- 1 cup chicken stock
- ½ cup green onions, sliced
- salt and black pepper to taste
METHOD:
Pre-heat oven to 375 degrees F. Using a toothpick or fork, prick
sausage skin once or twice at 3-inch intervals. In a 12-inch cast
iron skillet, heat oil over medium-high heat. Add sausages and cook
to a golden brown on all sides. Remove sausages and set aside. Into
the same skillet, add onion, celery, bell pepper and garlic. Sauté
3-5 minutes or until vegetables are wilted. Add chicken stock and
apple cider and bring to a low boil. Return sausages to the pan
and top with apples and green onions. Season to taste with salt
and pepper. Cover the skillet with a tight-fitting lid or aluminum
foil and bake for 45 minutes. To serve, place sausage links in the
center of a round platter and surround with honeyed apple rings
(see recipe). |
