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Prep Time: 30 Minutes                                                 
Yields: 6 Servings        

These apple rings have been created as the perfect accompaniment to our Smothered Pork Sausage in Apple Cider. However, you may wish to serve them warm over a green salad or over vanilla ice cream.

red apples, cored and sliced
2 green apples, cored and sliced
2 cups honey
½ cup red wine vinegar
pinch cinnamon
pinch nutmeg
pinch salt

When slicing the apples, leave the peelings on for a better presentation. Remember that apples oxidize and turn brown quickly when exposed to air, so always submerge the sliced apples in a bowl of water with 2 tablespoons lemon juice to prevent oxidation. In a heavy-bottomed, cast iron skillet over medium-high heat, combine all ingredients except apples. Using a wire whisk, stir well to incorporate. Bring mixture to a low simmer. Add apple rings to the simmering liquid, a few at a time, and cook until tender, taking care not to overcook. Remove apple rings and set aside to keep warm. Continue until all apples have been “poached” in the sweet and sour mixture. Arrange the apples, alternating colors, around the edge of the platter containing the smothered sausages.



























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