SAUSAGE-STUFFED BAKED APPLES
With hearty sausage, crisp apples and a subtle sweet flavor, this is almost a meal in itself. My family especially enjoys this dish on a chilly evening.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a skillet, cook sausage and onion until sausage is not longer pink and onion is tender; drain and cool slightly. Core apples; cut in half horizontally. Place in an ungreased 13-in. x 9-in. baking pan. In a bowl, combine egg and brown sugar; stir in sausage mixture. Spoon into the apples. Cover and bake at 350° for 15 minutes. Uncover and bake 15 minutes more or until apples are tender. Serve with syrup.
Nutrition Facts :
SAUSAGE AND APPLE STUFFED ACORN SQUASH
Sweet squash and spicy sausage...Mmmm! A great fall dish. I made this recipe up after searching for the perfect stuffed squash recipe-I think this is it!The stuffing would also be delicious in turkey or chicken. The squash can be cooked ahead of time-you may need to bake longer after stuffing.
Provided by Kaarin
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
- Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.
- Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes.
- Combine the pork, vegetables, and breadcrumbs in a large bowl.
- Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
- Stir in the egg and parsley.
- Fill the squash halves with stuffing-they should be slightly mounded.
- Return to oven and bake, covered, for 20 more minutes, until the egg is set.
- Garnish as desired with parsley and shredded romano cheese.
Nutrition Facts : Calories 646.1, Fat 36.1, SaturatedFat 12.6, Cholesterol 135.8, Sodium 981.4, Carbohydrate 58, Fiber 7.5, Sugar 12.8, Protein 25.6
SAUSAGE & APPLE STUFFING
Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
- Add the sausage and stuffing and stir lightly to coat.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g
SAUSAGE AND APPLE STUFFED PORK ROAST
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
- In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
- Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
- Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
- Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
- Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
SAUSAGE AND APPLES, NORMANDY-STYLE
Calvados is the famous apple brandy from Normandy. A well-stocked liquor store will generally have it on hand, but you can substitute applejack brandy (or even a good fresh apple cider.) "I can buy boudin blanc in many places in New York," Joseph says, "but depending on where you live, it may not be so easy for you. If I had to substitute, I suppose I would use bockwurst, which is a similarly, delicately flavored German veal sausage. Potatoes mashed with butter and cream is what we always eat with this."
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
- In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
- Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
- Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.
SAUSAGE WITH APPLE AND SAGE
Provided by Food Network
Time 35m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Slice the pork sausage into 1/4-inch/1/2 cm-inch slices on the bias. Cut the apple into 24 cubes. Heat the oil in a saute pan and fry the sausage slices on both sides until golden brown, remove to a platter. Wash the pan before melting the butter in the pan for the apples. Add the sugar, and fry the apple cubes, tossing occasionally, until golden on all sides. Add a little more oil to the pan, if needed, and fry the sage leaves until slightly crisp, 30 seconds to 1 minute.
- Lay a fried sage leaf on each sausage slice. Top with a cube of sauteed apple. Pierce with a toothpick and serve.
SAGE, SAUSAGE AND APPLE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
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