Chef John Folse's Duo of Sausages Smothered in Apples

Prep time: 1 hour Serves: 6


Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit, or included it in recipes. In this recipe from Central, La, both apples and cider are used to flavor sausages.


1 pound fresh pork sausage
1 pound fresh beef sausage
1 cup red apples, diced
1 cup apple cider
1/4 cup vegetable oil
1 cup onions, diced
1/2 cup celery, diced
1/2 cup red bell peppers, diced
1 tbsp garlic, minced
1 cup chicken stock
1/2 cup green onions, sliced
salt and black pepper to taste


Preheat oven to 375 degrees F. Using a toothpick or fork, prick sausage skin once or twice at 3-inch intervals. In a 12-inch cast iron skillet, heat oil over medium-high heat. Add sausage and cook to a golden brown on all sides. Remove sausage and set aside. Into the same skillet, add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add chicken stock and apple cider and bring to a low boil Return sausage to the pan and top with apples and green onions. Season to taste with salt and pepper. Cover the skillet with a tight-fitting lid or aluminum foil and bake for 45 minutes. To serve, place sausage links in the center of a round platter and surround with honeyed apple rings (see recipe).