apples and sausage

Sausages With Cider Glaze

The Washington Post, October 29, 2003

• • Cuisine: American
• • Course: Main Course
• • Features: Fast, Kid-Friendly

Summary:

Sometimes the simplest of meals are also the most revelatory.

Plain old apple cider is simmered with sausages and apples until it reduces to a sweet glaze that captures the essence of both apple and pork.

2 to 4 servings

Ingredients:

• • 4 links smoked sausage (may substitute chorizo or other uncooked sausage)
• • 2 firm cooking apples, such as Braeburn or Jonagold
• • 2 cups apple cider

Directions:

Using a fork, prick each sausage several times. Core the apples. Cut each apple into quarters, then cut each quarter into 4 pieces. You should have pieces about 1 inch across.

In a large saucepan or skillet over medium-high heat, bring the sausages, apples and cider to a boil. Reduce the heat to medium-low and cook, uncovered, until the apples are tender, about 10 minutes depending on the variety of apple. Using a slotted spoon, transfer the apple pieces to a plate; cover to keep warm.

Partially cover the pan and continue to simmer until the sausage is warmed through, about 10 more minutes. (If using uncooked sausage, cook until the sausage is cooked through, about 30 minutes.) Transfer the sausage to the plate with the apples; cover to keep warm.

Simmer the cider, uncovered, until it is reduced to a syrupy glaze. You should have a generous 1/4 cup of reduced cider. Drizzle the cider over the sausages and apples and serve immediately.

Recipe Source:

Adapted from "Cesar: Recipes From a Tapas Bar" by Olivier Said and James Mellgren with Maggie Pond (Ten Speed Press, 2003).

373 calories, 27g fat, 10g saturated fat, 58mg cholesterol, 780mg sodium, 13g carbohydrates, 2g dietary fiber, 12g protein.