A Duo Of Sausages Smothered in Apples


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.


  • 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

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).

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