Cider Baked Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEG OF VENISON WITH CIDER-BAKED APPLES, RED CHARD, AND CRANBERRY SAUCE



Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce image

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 4 servings

Number Of Ingredients 29

2 teaspoons black peppercorns
2 teaspoons juniper berries
2 teaspoons fennel seeds
2 teaspoons dried or fresh thyme leaves
1/2 cup olive oil
1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied
1 cinnamon stick, snapped in half
4 teaspoons fennel seeds
4 teaspoons whole cloves
4 teaspoons black peppercorns
4 teaspoons juniper berries
6 cups fresh cranberries (about 12 ounces)
1 1/2 cups red wine, such as pinot noir
1 cup balsamic vinegar
2/3 cup sugar
2/3 cup undiluted orange juice concentrate
4 cups apple cider
1/2 cup apple cider vinegar
6 star anise pods (optional)
2 cinnamon sticks
4 whole cloves
1/2 teaspoon ground allspice
1/4 cup unsalted butter
4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise
2 tablespoons unsalted butter
2 bunches firm red or white chard, stemmed
1/4 cup apple cider (or cider residue from baked apples)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

  • To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.
  • To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string.
  • In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.
  • While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving.
  • To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing.
  • To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper.
  • To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

CIDER BAKED SQUASH



Cider Baked Squash image

I'm a freelance writer who sometimes needs a break from a long session of working on a story. That's when I escape to the kitchen to whip up something that's good to eat, yet easy to prepare. This is one of my favorites!

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 6

2 medium acorn squash, cut into 1-inch slices, seeds removed
1/2 cup apple cider or juice
1/4 cup packed brown sugar
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace

Steps:

  • Preheat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SAUSAGE AND CIDER CASSEROLE



Sausage and cider casserole image

Hearty, one-pan comfort food is what everyone craves during the winter months and a sausage casserole never fails to please. Try this easy recipe and use any leftovers for a meal another night.

Provided by The delicious. food team

Categories     Best sausage casserole recipes

Time 45m

Yield Serves 6

Number Of Ingredients 11

2 tbsp olive oil
12 British free-range or organic pork sausages
1 large onion, sliced
2 leeks, sliced
4 tbsp apple cider vinegar
2 tsp light brown sugar
3 garlic cloves, crushed
500ml dry cider
250ml chicken stock
2 tbsp wholegrain mustard
200g young leaf spinach

Steps:

  • Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy based pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, turning every few minutes, until browned. Transfer to a plate and set aside.
  • Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and fry for 10 minutes. Add the vinegar and sugar and cook for 2-3 minutes more, stirring until the liquid has evaporated and the onions/leeks are sticky and caramelised.
  • Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over a high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes, or until the sausages are cooked through and the sauce is rich and thickened.
  • Stir in the mustard and salt and pepper to taste. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir it in. Serve two-thirds of the casserole with mash, rice or crusty bread.

Nutrition Facts : Calories 415kcals, Fat 29.6g (9.8g saturated), Protein 14.7g, Carbohydrate 14.5g (7.5g sugars), Fiber 5g

BAKED SAUSAGES WITH LEEKS, APPLES AND CIDER



Baked Sausages With Leeks, Apples and Cider image

This is a wonderfully warming dish. Because it's a quick midweek dish, throw it in the oven without browning the sausages first.

Provided by English_Rose

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 leeks, washed and cut into 1in lengths
2 apples, cored and cut into wedges
8 pork and herb sausages
3 tablespoons olive oil
1 ounce butter
1 cup cider
2 tablespoons coarse grain mustard

Steps:

  • Preheat the oven to 375°F
  • Put the leeks and apples into a roasting tin that will hold the sausages in a single layer. Put the sausages on top of the leeks and apples and drizzle over the oil.
  • Season and toss together. Dot with the butter and pour over the cider. Bake for 50 minutes to 1 hour.
  • About 15 minutes before it's ready, spread the mustard over the sausages and return to the oven.
  • Serve the sausages and leeks with extra pan juices spooned over and mash or rosemary roasted potatoes.

CIDER BAKED SAUSAGE



Cider Baked Sausage image

Make and share this Cider Baked Sausage recipe from Food.com.

Provided by Lorac

Categories     Pork

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 lb breakfast sausage links
3 cooking apples, cored,peeled and sliced (I use Granny Smith)
1 onion, peeled and sliced
2 cups apple cider

Steps:

  • Preheat oven to 350°.
  • Prick sausages with a fork and place in a baking dish.
  • Add apples, onion and cider.
  • Bake 30-40 minutes, stirring occasionally, until sausage is cooked through and onions are tender.

Nutrition Facts : Calories 1007.3, Fat 80.6, SaturatedFat 26.7, Cholesterol 217.9, Sodium 1927.4, Carbohydrate 22.8, Fiber 3.8, Sugar 15.9, Protein 46.4

CIDER-GLAZED SAUSAGE



Cider-Glazed Sausage image

Serve these sweet and savory sausages with our Apple-and-Cheddar Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 2

12 ounces (1 package) frozen breakfast sausage links
1 cup apple cider

Steps:

  • In a large skillet, cook frozen breakfast sausage links, thawed, over medium heat, until dark brown on one side, about 6 minutes. Turn sausages over, and cook until golden, about 2 minutes. Add apple cider or apple juice to skillet, and raise heat to high. Cook, stirring occasionally, until cider thickens to a glaze, 4 to 5 minutes. Serve alongside frittata wedges.

HARD CIDER-BRAISED SAUSAGES WITH SAUERKRAUT



Hard Cider-Braised Sausages with Sauerkraut image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 pounds bratwurst or other fresh German sausage of your choice (about 8 sausages)
2 large onions, sliced
6 cups drained and well-rinsed sauerkraut, store-bought or homemade, recipe follows
2 teaspoons fresh thyme leaves
1 teaspoon ground coriander
1/2 teaspoon ground allspice
Kosher salt and freshly ground black pepper
One 12-ounce bottle hard cider
2 cups low-sodium chicken broth
2 tablespoons light brown sugar
2 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley
1 head red cabbage (about 3 pounds)
3 tablespoons pickling salt, plus more as needed
2 Granny Smith apples
One 2-inch piece fresh ginger, peeled
1 teaspoon allspice berries

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat. Brown the sausages all over, in batches if necessary, about 5 minutes per batch. Remove to a plate as they brown. Add the onions and cook until softened, about 4 minutes.
  • Add the sauerkraut and toss to combine with the onions. Add the thyme, coriander and allspice and stir to combine. Season with pepper. Pour in the cider and reduce by half. Add the stock and brown sugar and return to a simmer. Tuck the sausages back into the pot and simmer, uncovered, until the kraut is very tender and the sauce is flavorful and slightly reduced, 25 to 30 minutes. Season with salt, if needed.
  • Bring the sauce to a boil, add the butter and swirl to melt and combine. Serve topped with the parsley.
  • Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to "sweat" and release some water.
  • Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water.
  • Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage.
  • Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn't ruin the fermentation process.) Store the crock in a cool, dry place.
  • Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.)
  • Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using.

HOMEMADE OVEN-BAKED BREAKFAST SAUSAGE



Homemade Oven-Baked Breakfast Sausage image

Simple homemade breakfast sausage that is baked instead of fried for a healthier option. Bonus is no grease splatter and cleanup is minimal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 35m

Yield 10

Number Of Ingredients 9

aluminum foil
1 pound ground pork
1 teaspoon rubbed sage
1 teaspoon salt
1 teaspoon ground paprika
½ teaspoon ground marjoram
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon dried thyme leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 0.4 g, Cholesterol 29.4 mg, Fat 6.5 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 2.4 g, Sodium 255.6 mg, Sugar 0.1 g

CIDER-BAKED COUNTRY HAM



Cider-Baked Country Ham image

This is the best ham I've ever made. I've served it often to family and friends, and each time I get requests for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 16-20 servings.

Number Of Ingredients 8

1/2 bone-in fully cooked ham (5 to 7 pounds)
2 quarts apple cider or apple juice
1-1/2 teaspoons whole peppercorns
1 bay leaf
Whole cloves
1 cup applesauce
1 tablespoon prepared horseradish
2 teaspoons ground mustard

Steps:

  • Place ham in a Dutch oven or large kettle. Add cider, peppercorns and bay leaf. Add enough water just to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour., Drain, reserving 3 cups cooking liquid; discard peppercorns and bay leaf. Remove skin from ham if desired; score the surface with shallow cuts, making diamond shapes. Insert whole cloves in the center of each diamond. Combine applesauce, horseradish and mustard; rub over ham., Place ham on a rack in shallow roasting pan; pour reserved liquid into pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 140°. Remove from the oven; cover with foil and let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 278 calories, Fat 14g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1537mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 22g protein.

SAUSAGES WITH CIDER AND SAUERKRAUT



Sausages with Cider and Sauerkraut image

Categories     Onion     Pork     Quick & Easy     Dinner     Sausage     Fall     Oktoberfest     Cabbage     Caraway     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 to 1 1/2 lb precooked sausages such as bratwurst or knockwurst (4 to 6)
3 tablespoons unsalted butter
1 onion, chopped
2 Turkish bay leaves or 1 California
1/2 teaspoon caraway seeds
1/2 teaspoon black pepper
2 lb sauerkraut, rinsed well and drained
1 3/4 cups unfiltered apple cider
1 tablespoon sugar
Accompaniment: grainy mustard

Steps:

  • Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.
  • Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.

More about "cider baked sausage recipes"

BANGERS BRAISED IN CIDER | RECIPES | DELIA ONLINE
bangers-braised-in-cider-recipes-delia-online image
Add some freshly milled black pepper (no salt needed). Now put a lid on as soon as it begins to simmer, then transfer it to the oven for 30 minutes. After that remove the lid and let it continue to cook for a further 20–30 minutes. Towards …
From deliaonline.com


SAUSAGE AND CIDER CASSEROLE WITH APPLES AND SAGE …
sausage-and-cider-casserole-with-apples-and-sage image
2021-10-06 Method. Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large flameproof casserole (with a lid). Add the sausages and brown them all over, then transfer to a plate. Add the bacon lardons to the casserole and fry …
From deliciousmagazine.co.uk


MARY BERRY'S SAUSAGE TRAYBAKE RECIPE - BBC FOOD
mary-berrys-sausage-traybake-recipe-bbc-food image
Method. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil ...
From bbc.co.uk


OUR BEST SAUSAGE DISHES | FOOD & WINE
our-best-sausage-dishes-food-wine image
2022-05-28 Jambalaya with Andouille Sausage, Chicken, and Shrimp. Smoky, gently spiced andouille sausage and a spoonful of Creole seasoning give deep flavor and mild heat to this jambalaya, while the trinity ...
From foodandwine.com


BRAISED SAUSAGES WITH SMOKY BACON AND CIDER
braised-sausages-with-smoky-bacon-and-cider image
2015-10-14 Heat 1 tbsp oil in a casserole. Add the sausages and cook until browned all over. Take out of the pan. STEP 2. Add the bacon and onion to the pan and cook for 5-7 minutes, stirring occasionally, until golden. Sprinkle over …
From olivemagazine.com


ULTIMATE BAKED BEANS WITH SMOKED SAUSAGE - MY …
ultimate-baked-beans-with-smoked-sausage-my image
2019-09-16 Preheat oven to 350F. In a oven-safe dutch oven over medium heat, cook bacon until crisp. Transfer cooked bacon to a paper-towel lined plate to absorb any extra grease. Saute onions in the bacon grease remaining in the …
From myincrediblerecipes.com


OVEN BAKING SAUSAGE: QUICK, EASY AND MINIMAL MESS
oven-baking-sausage-quick-easy-and-minimal-mess image
2012-04-12 Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) Layer the baking pan with aluminum foil or parchment paper. Place the sausages evenly on the cooking sheet. Place the baking pan in the oven on the middle …
From wearenotfoodies.com


SAUSAGE CASSEROLE WITH CIDER GRAVY AND CRISPY BACON
sausage-casserole-with-cider-gravy-and-crispy-bacon image
2021-02-02 Preheat the oven to 180C. In a large, lidded, ovenproof pan, heat the oil and brown the sausages over a medium heat until the have some colour all over. (About 10 minutes.) Remove the sausages from the pan and put in …
From tamingtwins.com


SAUSAGES BRAISED IN CIDER RECIPE | OLIVEMAGAZINE
sausages-braised-in-cider-recipe-olivemagazine image
2014-12-19 Heat a little oil in a frying pan with a lid. Brown the sausages then remove from the pan. Add the onions and bacon (if using) and cook for 15-20 minues. Add the flour and stir until absorbed. Gradually add the cider, then …
From olivemagazine.com


CIDER-GLAZED SAUSAGE | WILLIAMS SONOMA
cider-glazed-sausage-williams-sonoma image
Bake, turning once halfway through cooking, until the juices run nearly clear when a sausage is pierced with a fork, about 10 minutes. Brush the sausages with half of the remaining cider-honey mixture and continue to bake until a glaze …
From williams-sonoma.com


CIDER-BAKED CHICKEN AND SAUSAGE | KEEPRECIPES: YOUR UNIVERSAL …
1 cup apple cider 1/3 cup olive oil 1/4 cup chopped fresh sage; extra for garnish 2 tbsp apple cider vinegar 1 tsp dijon mustard 1 bay leaves 1/2 tsp salt 1/2 tsp pepper 4 chicken legs 4 chicken thighs 12 oz turkey or chicken-apple sausage 2 large apples; sliced into eighths 1 lb small red-skinned potatoes; halved
From keeprecipes.com


EASY SAUSAGE BAKE WITH SAUERKRAUT AND APPLES RECIPE
2021-06-09 Heat the oven to 425 F. In a large ovenproof saute pan or Dutch oven over medium heat, heat the vegetable oil. Add the onion and sliced sausages and saute until the onion is golden and the sausage is lightly browned, 5 to 7 minutes. Add the apples and saute for 1 minute longer. Add the apple juice, vinegar, brown sugar, sauerkraut, and pepper.
From thespruceeats.com


BRAISED SAUSAGES RECIPE - RECIPEYUM
1 tsp mixed herbs. 1 tsp pepper. Method. Prick sausages and leave to cook under a grill or in a frypan on a low heat. Gently fry the onion and garlic in a large saucepan until onion is soft and browned. Gradually add the beer/cider/stock whilst sprinkling in …
From recipeyum.com.au


CIDER-BAKED CHICKEN AND SAUSAGE - JAMIE GELLER
2010-03-17 July 5, 2022. Love Jamie; Recipes; Menus; Holidays; Videos; Meal Plans; Shop; Book Jamie
From jamiegeller.com


BAKED SMOKED CHICKEN APPLE SAUSAGE WITH CIDER SAUCE RECIPE
Bring cider, lager and stock to a boil in a heavy saucepan over medium-high heat. Boil about 8 min. Whisk sugar, vinegar and mustard in a small bowl till reduced to 2 1/4 c., stirring occasionally, about 6 min. Preheat oven to 375 F. Place sausages in a baking dish and spoon over the sauce. Bake till sausage is heated through, about 15 min. Serve.
From cookeatshare.com


BAKED SAUSAGES WITH APPLES, ONION, RAISINS AND CIDER RECIPE
2014-01-19 Preheat the oven to 190°C/375°F/gas mark 5. Heat the remaining oil in a frying-pan and fry the sausages until golden. Place on the apples and onions, pour in …
From telegraph.co.uk


CIDER AND SAUSAGE: A DELICIOUS PAIRING - PREMIO FOODS
1. Sausage Stew. For a hearty and flavorful meal, try a sausage stew using fresh kielbasa or Polish sausage links, Italian sausage and apple cider. Add plenty of onions, garlic, diced tomatoes and green peppers into your stew for color, texture and flavor. Season your dish with spices like parsley, basil and oregano before digging in.
From premiofoods.com


COZY CIDER BAKED SAUSAGES | RECIPELION.COM
These Cozy Cider Baked Sausages are an easy way to give your dinner a fresh, autumn taste, and one of the best recipes for sausages that we've ever seen! And since they're so easy to make, you can try them tonight! Subscribe; Giveaways; Recipe of the Day; Submit Your Recipe! Collections; Test Kitchen Recipes ; Cookbooks; Gold Club; My Recipe Box …
From recipelion.com


CIDER-BAKED CHICKEN AND SAUSAGE - PARADE.COM
2010-06-03 Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well. Add the chicken and chicken-apple sausage to the marinade.
From parade.com


BAKED SAUSAGES CIDER - COOKEATSHARE
View top rated Baked sausages cider recipes with ratings and reviews. Baked Apple Cider Doughnuts, Baked Sausage Cups And Scrambled Eggs, Baked Sausage Links, etc.
From cookeatshare.com


CIDER-BAKED CHICKEN AND SAUSAGE - PARADE: ENTERTAINMENT, …
2010-09-17 Prep Time: 15 Minutes (not including marinating) Cook Time: 1 hour, 20 minutes Makes: 7 servings 1 large onion, cut into eighths 1 large lemon, sliced into rounds
From parade.com


EASIEST EVER STICKY SAUSAGE TRAY BAKE - TAMING TWINS
2017-02-02 Instructions. Preheat the oven to 200C. Put the casserole mix and sausages onto a baking tray and toss with the olive oil, thyme and salt and pepper. Bake for 45 minutes or until just starting to turn golden. Spoon over the marmalade and cook for a final 15 minutes.
From tamingtwins.com


CIDER-BAKED CHICKEN AND SAUSAGE RECIPE
2019-09-25 Cider-Baked Chicken and Sausage Ingredients: 1 large onion, cut into eighths 1 large lemon, sliced into rounds 2 cups apple cider 1/4 …
From farmanddairy.com


GERMAN SAUSAGE AND SAUERKRAUT RECIPE - THE SPRUCE EATS
2021-09-02 Preheat the oven to 350 F. Lightly coat a 2 1/2-quart casserole dish with cooking spray or oil. The Spruce. In the casserole dish, combine the bell pepper, onion, garlic, white wine vinegar, caraway seeds, brown sugar, and the sliced sausage. Mix gently.
From thespruceeats.com


BAKED ITALIAN SAUSAGE (EASY SHEET PAN DINNER) - BAKE IT WITH LOVE
2022-06-21 Baked Italian Sausages. Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (or aluminum foil). Place sausages on the baking sheet (with or without cherry tomatoes and peppers) in a single layer, and so that sausages are not touching each other. 1 19 oz package sweet Italian sausage.
From bakeitwithlove.com


ROASTED CHICKEN AND SAUSAGE - RAINIER FRUIT
Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well. Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours. Preheat oven to 350 degrees. Arrange the chicken pieces ...
From rainierfruit.com


CIDER BAKED CHICKEN AND SAUSAGE - TERHUNE ORCHARDS
Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
From terhuneorchards.com


PORK AND APPLE CIDER SAUSAGE BAKE - FOOD IN A MINUTE
Method. Preheat oven to 180°C. Heat a non-stick frying pan and brown the sausages for 5-7 minutes. Remove from pan and slice the sausages then place into a medium casserole dish. Add Wattie's Just Add Devilled Sausages and cider to the frying pan. Stir together and bring to the boil, pour over sausages.
From foodinaminute.co.nz


CIDER-BAKED CHICKEN AND SAUSAGE - MAIN DISHES - RECIPES
Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
From sunriseapples.com


CIDER-BAKED CHICKEN AND SAUSAGE | RECIPES | STLTODAY.COM
Yield: 8 servings
From stltoday.com


CIDER-BAKED CHICKEN AND SAUSAGE | WISCONSIN ELECTRIC COOPERATIVE …
2017-08-25 Add the chicken and chicken-apple sausage to the marinade. Close the bag and place in the refrigerator to marinate for at least 4 hours or up to 24 hours. Preheat oven to 450 degrees. Arrange the chicken pieces in a large roasting pan, skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the sausages, …
From wecnmagazine.com


CIDER-GLAZED SAUSAGE | WILLIAMS SONOMA
Top Products From Your Search. Stores. Design Services
From williams-sonoma.ca


SAUSAGE WITH HARD CIDER SAUCE - UNCLE CHARLEY'S
Heat a skillet over medium heat, cooking and lightly charring your Uncle Charley’s Pork Sausages. Transfer to a plate and cover with foil. In the same skillet, add oil, then broccoli and salt. Cover and cook until browned, then stir in the mustard, caraway, cider sauce, and ½ water. Bring to a boil, then remove from heat.
From unclecharleys.com


SMOKED SAUSAGE BAKED BEANS RECIPE | PRACTICALLY HOMEMADE
2020-06-04 While the sausage is browning, combine the ketchup, brown sugar, apple cider vinegar and mustard, whisk to combine. Add mixture and pork and beans to the onion/sausage and stir to combine. Place Dutch oven in preheated oven, uncovered for 45-50 minutes. Remove and serve warm. Store leftovers in refrigerator for up to 5 days.
From practicallyhomemade.com


CIDER BAKED CHICKEN AND SAUSAGE - TERHUNE ORCHARDS
Skip to content. Toggle Navigation. Directions; Hours; Contact; Online Store; WooCommerce Cart 0 0
From terhune.asenkainteractive.com


CIDER SAUSAGE CASSEROLE | DON'T GO BACON MY HEART
2020-10-28 Really important to simmer the casserole for at least 1 hour 30mins with the lid on, then longer with the lid off to reduce it down. A good amount of time on the stove serves 3 purposes: Burns off the alcohol to ensure that sharp flavour is tamed. Marries the flavours together. Tenderizes the sausage so they’re buttery soft!
From dontgobaconmyheart.co.uk


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #5-ingredients-or-less     #main-dish     #pork     #oven     #easy     #dinner-party     #fall     #winter     #dietary     #seasonal     #comfort-food     #meat     #pork-sausage     #taste-mood     #equipment

Related Search