Sausage with Apples and Onions

This David Tanis recipe pairs the sweetness of the pork with the tart flavor of the apples, reminiscent of my mother’s pork chops with applesauce.

(Serves 4-6)

Ingredients:

  • 4 Tbs unsalted butter

  • 3 large onions, cut in 1/4” half moons (4 cups)

  • salt & pepper

  • 1 bay leaf

  • 2 cloves

  • 3 allspice berries

  • 1/2 tsp caraway seeds

  • 1 thyme sprig

  • 4 - 6 tart apples - cut into 1/2” slices (4 cups) (try it with Golden Russets)

  • 8 bratwurst or other sausages (3-4 oz each)

Directions:

  1. Melt 2 Tbs butter in a large cast-iron skillet over medium-high heat. Add onions, season with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Lower heat and cook, stirring often till the onions are browned, about 10 minutes. Remove onions from the pan and arrange on a platter.

  2. Add the remaining 2 Tbs of butter to the pan and add the apples. Raise the heat to medium-high, and brown the apples on both sides, turning them with a spatula after 2-3 minutes. Place apples on top of the onions, and put the platter in a warm oven.

  3. Keep the pan on medium-high heat ,and add the sausages to the pan. Let the sausages brown on one side for 6-8 minutes. Check them every now and then to make sure they don’t burn or burst. Lower the heat if they are browning too quickly.

  4. Turn the sausages over, and add 1/2 cup water to the pan. Let the water evaporate. Then brown the remaining sides of the sausages, about 5 more minutes.

  5. To serve arrange the sausages on top of the apples and onions. Garnish with parsley or a sprinkle of cider vinegar, if desired.