Duo of Sausages Smothered in Apples

Duo of Sausages Smothered in Apples
Duo of Sausages Smothered in Apples (Source: Thomas, Rachael)


Prep Time: 1 hour

Yields: 6 servings


Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in central Louisiana, is flavored with apples and cider.

Stirrin' It Up: Duo of Sausages Smothered in Apples


1 pound fresh pork sausage

1 pound fresh beef sausage

1 cup diced red apples

1 cup diced green apples

1 cup apple cider

¼ cup vegetable oil

1 cup diced onions

½ cup diced celery

½ cup diced red bell peppers

1 tbsp minced garlic

1 cup chicken stock

½ cup sliced green onions

salt and black pepper to taste


Preheat oven to 375°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. Cook sausages until golden brown on all sides. Remove sausages and set aside. In the same skillet, sauté onions, celery, bell peppers, and minced garlic 3–5 minutes or until vegetables are wilted, stirring occasionally. Pour in apple cider and chicken stock then bring to a low boil. Return sausages to pan and top with apples and green onions. Season to taste with salt and pepper. Cover skillet with a tight-fitting lid or foil. Bake 45 minutes. To serve, place sausage links in center of a round platter and surround with apples.

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