Sausage And Apple Appetizers Recipes

SAUSAGE APPLESAUCE APPETIZER

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.
• In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.
• Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

APPLE ONION SAUSAGE APPETIZERS

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in apple jelly and brown sugar; add sausage links. Cook, uncovered, over medium-low heat for 15-20 minutes or until thickened, stirring occasionally. Add apple. , Cover and cook over medium-low heat for 8-10 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve warm.

SAUSAGE AND APPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg and cooked sausage. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.

ROASTED SAUSAGE, APPLES AND PEPPERS

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place sausage and bell peppers in sprayed baking dish. Pierce sausage several times with fork.
• In small saucepan, combine jelly and mustard. Heat over low heat until melted, stirring frequently. Brush half of jelly mixture over sausage and bell peppers.
• Bake at 425°F. for 10 minutes.
• Remove baking dish from oven. Add apples to baking dish. Brush remaining jelly mixture over sausage, bell peppers and apples.
• Return to oven; bake an additional 10 minutes or until thoroughly heated. Cut sausage before serving.

CHEDDAR APPLE SAUSAGE BALLS

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In large bowl, mix sausage, cheese, baking mix and apple with hands until well blended. Shape mixture into 1 1/2-inch balls; place 1 inch apart on cookie sheets.
• Bake 12 to 14 minutes or until golden brown and no longer pink. Sprinkle lightly with paprika. Serve warm.

SMOKED SAUSAGE AND APPLE APPETIZERS

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion until golden.
• Stir in jelly and brown sugar until dissolved add kielbasa. Reduce heat to medium-low cook for 15 minutes or until mixture thickens, stirring occasionally.
• Add apples, cover and heat 10 minutes more or until apples are tender.
• Combine water and cornstarch in a small bowl, stir into apple mixture. Heat until thickened 2-3 minutes. Remove from heat and keep warm until serving time.

APPLE SAUSAGE APPETIZERS

Steps:

• In a bowl, combine applesauce and brown sugar.
• Stir in sausage and onion.
• Transfer to a greased 13x9-inch baking dish.
• Bake uncovered at 350°F for 40-45 minutes or until bubbly.

SAUSAGE AND APPLES, NORMANDY-STYLE

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.

APPLE SAUSAGE APPETIZERS

Steps:

• In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until bubbly, 40-50 minutes.

BREAKFAST CAKE WITH SAUSAGE AND APPLES

Steps:

• Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning often, until cooked through and browned, 12 to 16 minutes. Remove from the heat and cut links into 1/2-inch pieces.
• While the sausages are cooking, preheat the oven to 350 degrees F (175 degrees C). Spray the bottom, sides, and center of a fluted tube pan (such as Bundt®) with nonstick spray.
• Open cinnamon rolls and set frosting packages aside. Separate rolls and layer, with sides touching, to completely cover the bottom, sides, and center of the pan. Reserve several rolls for the top.
• Dump apple pie filling into a bowl. Use 2 knives and cut apples in opposite directions (crisscross) into 1/2-inch pieces. Add sausage slices, cinnamon, and allspice; gently stir until blended, being careful not to break up the apples any more. Spoon apple-sausage mixture into the cinnamon roll-lined pan, distributing it evenly around the pan. Lay cinnamon rolls on top to completely seal the apple mixture inside the rolls. You may not use all of the rolls.
• Bake in the preheated oven until cinnamon rolls are brown, about 20 minutes. Remove from the oven and let sit for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cake is cooling, warm icing packets in hot water. Drizzle icing over top of the cake. Cut into slices and serve.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

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.