MELE E COTTECHINO (APPLES AND PORK SAUSAGE)
Going out on New Year's Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might prepare steak tartare and Mom, a chocolate soufflé. Good stuff. Now, all grown up (and then some), I realize they're on to something. A low-key, intimate gathering starring good food is my preferred way to ring in the new. But in these lean times - and in my significantly smaller kitchen - putting out a succulent spread and entertaining the troops chez moi calls for some creativity.
Provided by Charlotte Druckman
Categories dinner, lunch, main course
Time 1h
Yield Serves 6 to 7.
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Scoop the core and seeds out of each apple, leaving a substantial hole for filling. Fit the hollowed apples into the base of an ovenproof skillet.
- Fill apples with enough sausage to overflow and have a small mound of meat atop each. Season liberally with salt and pepper.
- Place knobs of butter in the small spaces between the apples. Tuck sage leaves into remaining gaps.
- Pour enough wine into pan to cover apples (the sausage tops can peek out above the liquid's surface).
- Place pan in oven and bake for 30 to 40 minutes, until apples can easily be pierced with a knife.
- Add more salt and pepper to taste.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 15 grams, Fiber 11 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 1173 milligrams, Sugar 42 grams, TransFat 0 grams
HOMEMADE PORK AND APPLE SAUSAGES
Make and share this Homemade Pork and Apple Sausages recipe from Food.com.
Provided by Phyllis Elias
Categories Pork
Time 50m
Yield 12 large sausages, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First make the breadcrumbs in a food processor, so they are fine.
- Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
- Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
- Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
- Since nothing has been pre-frozen, these will freeze well.
- Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
- Prior to cooking, pierce the skins to prevent bursting.
BAKED SAUSAGES WITH APPLES SHEET PAN DINNER
Baked Sausages with Apples Sheet Pan Dinner - these pork sausages are perfectly baked together with apples, fingerling potatoes, baby carrots and lots of fresh herbs, all in one pan making it super easy for cleanup and ready in just 35 minutes!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F degrees.
- In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
- Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
- Bake for 30 minutes or until golden and cooked through.
Nutrition Facts : Calories 681 kcal, Carbohydrate 59 g, Protein 21 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 1066 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving
SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES
In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.
Provided by Lidey Heuck
Categories dinner, easy, weekday, sausages, main course
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
- Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
- Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
- Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.
SAUSAGES WITH APPLES AND ONIONS
There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let's face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.
Provided by David Tanis
Categories dinner, weekday, sausages, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
- Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
- Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
- Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
- Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
- To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 1126 milligrams, Sugar 16 grams, TransFat 0 grams
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