How To make Sausage 'N Apples
1 lb Sausage, ground
1 ea Garlic clove, crushed
2 T Onion, chopped
8 ea Apple, medium green
1/4 c Brown sugar
8 ea Bacon slices
In skillet saute' sausage, garlic and onion. Core apples and stuff mixture into hole. Place in a baking dish. Sprinkle with brown sugar and top with bacon. Bake 350 deg about 40 minutes or until apples are soft.
How To make Sausage 'N Apples's Videos
Celebrate Sausage S01E02 - Apple & Pork Maple Sausage
#Celebratesausage
Welcome to Celebrate Sausage. Today we are making Apple & Maple Pork Breakfast Sausage Links
You can find this printable recipe here:
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Sausage and Apple Stuffing
This Sausage and Apple Stuffing smoked on the Weber Kettle is a staple in our house around Thanksgiving and Christmas, but you can't beat the flavor any time of the year.
Ingredients
1 Loaf of Bread Cubed and Dried
1 lb Sage Sausage (or other breakfast type sausage)
6 oz Dried Cranberries Rehydrated and Drained
6 Stalks of Celerey Chopped
3 Leeks (white and pale parts only) Chopped
3 Granny Smith Apples Cored and Chopped
8 TBSP Butter
1 TBSP Poultry Seasoning
1 TBSP Sage
1 TBSP Thyme
1 tsp Salt
1 tsp Pepper
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Sausage & Apples Recipe - Lidia’s Kitchen Series
Sausage & Apples – This episode is all about feeding a large crowd, and Lidia cooks up recipes that all your guests will love, no matter whom you are hosting. She will start with Sausages and Apples, a flavorful one-pot meal that is great for family-style dining. Make sure to watch the following two episodes where Lidia will show you how to make Spaghetti with Roasted Garlic, followed Chocolate Ricotta Cheesecake, a chocolatey twist to the classic Italian ricotta cheesecake.
Enjoying these amazing recipes? Check out Lidia’s MASTERING THE ART OF ITALIAN CUISINE book - a beautifully produced definitive guide to Italian cooking, co-authored with her daughter, Tanya - covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes
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Sausage with Apples Onions - Italian Roadside Recipe!
Sausage with Apples Onions - Italian Roadside Recipe!
When I was in Italy I drove from Rome down the Amalfi Coast to Naples and Sicily, stopping along the way to try all these amazing foods at these roadside stands. Things like asparagus and mushrooms with melon and prosciutto, fresh bread soaked with wine and topped with fresh sausage to name a few.
This is one of my favorites and it's a simple one pot dish so easy to make and easy to clean up!
You need:
4 Italian Sausages hot or mild - that's on you!
1 large onion
1 green apple
1/2 cup white wine
1 large sauce pan
olive oil
Bon appetito!!!
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Personal Bio
I have been on and around your TV & Computer screen since 1998. If you haven’t seen me then it’s great to meet you and welcome to my channel!
This channel started out with me doing 1 new cooking show every day! Now it has evolved into cooking as well as travel, restaurant features, resort reviews and personal videos and also funny videos from my life.
Cooking Videos – I am 100% self-taught when it comes to cooking and simply wanted to share my passion for great food with you! I also wanted to help anyone intimidated by the prospect of cooking and prove that you can make some seriously delicious things that are very easy, even for a beginner!
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Mariah Milano
Wild Turkey and Apple Sausage
Use your wild turkey or a store bought turkey to make this sweet and savory sausage. #turkeyhunting #cooking #sausage
Recipe:
10lbs(4.5kg) Turkey meat
5lbs(2.25kg) Fatty pork belly
⅔ cup(190g)plain salt
3 tsp(16.5g) pink cure #1
4 Tbsp(10g) finely chopped fresh sage
2 Tbsp(5g) finely chopped fresh thyme
2 Tbsp(5g) finely chopped fresh rosemary
1 Tbsp(5g) marjoram powder
3 Tbsp(15g) black pepper
1 Tbsp(5g) onion powder
2 cups loosely packed finely chopped dried apples
1-½ cups(350ml) apple juice
1-½ cups(120g) nonfat powdered milk
Optional: 1/4 cup(50g) sugar
Dry 1 hour@ room temperature
Dry 1 hour@ 110°F(43°C)
Smoke 2 hours@140°F(60°C)
Smoke 2 hours@ 150°F(66°C)
Cook @ 175°F(80°C) to internal temperature of 155-160°F(70°C)
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Apple Sausage Breakfast Bowl
This is a very common dish through Europe in the fall and I’ve had this served at roadside eateries in south Italy. Apples are an obvious combination for a variety of savory dishes, especially with Pork and Chicken. Read to the bottom of the instructions for a bonus recipe!
Ingredients:
One pack Spolumbo sausages of your choice, I prefer spicy Italian pork, but the mild is good as is chicken sausage.
3 tbs olive oil and 1 tbs butter or to taste
1 med to large Onion cut into ¼ inch slices
2-3 apples cored, peeled and thickly sliced
1 tsp fresh or dried Rosemary and Oregano
1 small Bay leaf
Squeeze of lemon or 1 tbs Apple Cider vinegar
S&P to taste
At least ½ cup maybe more of liquid to baste / steam the mixture
All kind of optional ingredients too many to list them all but some thinly sliced red cabbage is really nice in this. Cubed potatoes would make this a nice breakfast or lunch bowl. Mushroom, peppers, yams ……………..
Method:
I like to remove the sausage skin and slice the sausage into about 1-inch chunks. This is a little bit of a delicate step. You can avoid this by placing the sausages whole, but my instructions are to use them the way I prepare them. Just cook longer if you place them in whole. If you put them in whole, don’t forget to fork your sausage so they don’t explode!
Heat oil in frying pan then add the cut sausage. Fry until they start to firm up a bit.
Then add the onions, herbs, S&P, Bay Leaf and cook with sausage for about 2-3 minutes
At this point add the sliced apples and squeeze of lemon (or cider). The apples don’t have to be peeled but I don’t like the texture of the peel. You can add other optional ingredients on this step as well.
Up your heat a bit and now add the cooking liquid. You can just use water, but beer is a common addition as is white wine. Apple juice is another obvious option. In this case I use most of a small bottle of lager but almost any beer would do! You don’t want too much liquid, just enough to poach the mixture and enough so that most of the liquid will evaporate.
Let the liquid reduce a little bit over high heat then reduce heat and cover the pot with the lid slightly ajar to steam the mixture for about 10 minutes.
When the tenderness is just about done, remove the lid up your heat a little to reduce the remaining liquid. This finished dish should be fairly dry.
Remove Bay Leaf and Serve.
Apple flavoured sausage is popular but when you cool the raw ingredients together you will get a truer sense of how well these really go together.
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