Sweet Brandy Elk Sausage With Caramelized Apples Recipes

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GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES



Grilled Sausages with Caramelized Onions and Apples image

Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!

Provided by JAYDA

Categories     100+ Everyday Cooking Recipes

Time 35m

Yield 4

Number Of Ingredients 7

8 sausages
2 tablespoons butter
2 medium onions, halved and sliced
3 large apples - peeled, cored, and cut into thin wedges
2 tablespoons apple cider or red wine vinegar
2 tablespoons brown sugar, packed
salt and pepper to taste

Steps:

  • Prepare grill for high heat.
  • With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
  • Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
  • Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g

SAUSAGES WITH APPLES AND ONIONS



Sausages With Apples and Onions image

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

4 tablespoons unsalted butter
3 large yellow onions, cut in 1/4-inch half-moons (about 4 cups)
Salt and pepper
1 bay leaf
2 cloves
3 allspice berries
1/2 teaspoon caraway seeds
1 thyme sprig
4 large tart apples, peeled and cut into 1/2-inch slices (about 4 cups)
8 bratwurst or other sausages, about 3 to 4 ounces each
Parsley sprigs, for garnish (optional)

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

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES



Sheet-Pan Sausages With Caramelized Shallots and Apples image

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

6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)

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.

SWEET BRANDY ELK SAUSAGE WITH CARAMELIZED APPLES



Sweet Brandy Elk Sausage With Caramelized Apples image

This comes from the Coeur d'Alene Inn and the North Idaho College Wild Game Feast. You can always substitue the elk sausage for a less gamier meat. Very easy and very elegant.

Provided by Sarah_Star

Categories     Elk

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb venison sausage (or elk)
1 small red onion, sliced
1 granny smith apple, sliced
2 cups shredded purple cabbage
4 tablespoons brown sugar, divided
2 ounces red wine vinegar
2 ounces brandy

Steps:

  • In saute pan, brown sausage in oil, add onions.
  • In seperate pan, brown apples, add salt to taste.
  • Add cabbage to apple mix, 2 tablespoons brown sugar and red wine vinegar.
  • Add the remaining 2 tablespoons of brown sugar and brandy to sausage mix, reduce.
  • Plate together and serve.

Nutrition Facts : Calories 167.1, Fat 0.2, Sodium 29.1, Carbohydrate 25.1, Fiber 2.3, Sugar 20.6, Protein 1

ELK SAUSAGE



Elk Sausage image

Provided by Food Network

Categories     main-dish

Yield approximately 30 to 40 serving

Number Of Ingredients 14

4 to 6 pounds elk meat, well-trimmed (or other venison)
2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat)
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon dry sage
2 tablespoons salt
1 cup finely chopped onion
1/2 cup finely chopped garlic
1/2 cup crushed red chili pepper flakes, (optional)
1 to 2 cups roasted, peeled, and diced green chili peppers (optional)
Sun-dried tomatoes (optional)
Additional garlic (optional)
10 to 15 feet sausage casing
1/2 cup maple syrup (for breakfast sausage - optional)

Steps:

  • Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

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