Smothered Pork Sausage in Apple Cider


Although the early settlers did not find apple trees growing in Louisiana, many families cherished the flavor and always had a tree or two. In North and Central Louisiana, they were more prominent than in the South and thus, this wonderful recipe.


  • 2 pounds fresh pork sausage links
  • 1/2 cup chicken stock (see recipe)
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 tbsp garlic, diced
  • 1 cup apples, diced
  • 1 cup apple cider
  • 1/2 cup green onions, sliced
  • 1/4 cup parsley, chopped
  • salt and cracked pepper to taste
  • Louisiana Gold Pepper Sauce to taste

Preheat oven to 375 degrees F. Using a fork, prick sausage at intervals and place in a heavy black iron skillet. Add stock and cook over medium high heat, covered, turning sausage occasionally until fat is rendered. Once browned, remove sausage and pour all but 1/4 cup of the drippings from the skillet. Add onions, celery, bell pepper, garlic and apples. Sauté 3 to 5 minutes or until vegetables are wilted. Return sausage to the skillet and add cider, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Cover, place in oven and bake 30 to 45 minutes. Serve on a large platter surrounded by honeyed apple rings.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295