Smoked Sausage with Apples & Onions

Some recipes are so simple they're almost embarrassing to post. That's how I feel about this recipe for Smoked Sausage with Apples & Onions. I did say almost embarrassing, so I'm going to go ahead and post it. It's funny how sometimes the simplest of recipes turn out to be the best. That's how I feel about this dish. This is my youngest sons absolute favorite recipe, so I make it at least once a month.  

A couple weeks back I shared a recipe for a apple cider pound cake on my face book page. That particular recipe sparked a conversation on cooking and baking with apple cider. I mentioned how I love cook and bake with apple juice or cider. I received so many comments with the same question........ how do you cook with apple cider? I went on to explain how I use apple juice or cider in my Fall Off The Bone Ribs recipe and when I bake smoked sausage.  

Several people immediately wanted the recipe. Well I didn't have one to share, because it isn't much of a recipe at all. Just something I tossed together one night with ingredient that I had on hand. Who would of thought that this recipe would become part of our regular dinner rotation. I usually serve this with Skillet Potatoes or baked sweet potatoes and a vegetable. So without further ado here's the recipe. 

Smoked Sausage W/Apples & Onions 

2 - (16 ounce) packages smoked sausage or Polska Kielbasa 
1 - large granny smith apple, cut into chunks
1 - small onion, cut into chunks.
1/4 - cup light brown sugar
1/2 - cup apple juice or cider
salt and pepper, to taste (if needed)

Preheat oven to 350 degrees. Cut apples into 4 inch size pieces (or thickly slice). Add to a 8 x 8 or similar size baking dish.

Add apples and onions, and sprinkle brown sugar over all the sausage. Add 1/2 cup apple juice or apple cider and cover the baking dish. 

Bake covered for 20 minutes. Remove lid  and turn the sausage to coat. Continue baking un- covered for an additional 5 -7 minutes. Remove from oven and cool slightly before serving.

Cooks Note: Pineapple chunks can also be substituted for apples. If using pineapple chunks drain the juice and use in place of the apple juice or cider. 


Colleen said…
I so agree; the simplest recipes are the best.
I must say, sometimes when I feel extremely tired or just plain lazy, I much rather make a quick and easy meal and this looks absolutely fantastic.
Something much better and different than putting the sausage in a pan of water and heat it up.
I have a big feeling that this will be a big hit with hubby
Thank you
Tina said…
Colleen the apple juice with the brown sugar gives the sausage such a nice light glaze. And the onions give the sausage a great flavor.
Leslie said…
This looks like a winter meal we would love! I'm all about easy theses days, too! :)
Catherine said…
It really does not get more comforting and delicious than this meal.
Happy New Year. xo Catherine
vick484 said…
I am attempting to cook your recipe right now (seriously) only I am replacing the apple/s ingre-dient with soft butter/margarine
and 2/3 teaspoons of water. I'll be sure to comeback to tell you all how much was devoured.
vick484 said…
I was running low on butter - changed recipe to mixing four sausages in a bowl added olive oil, cut 2 small onions in small chunks, cut a turnip in small chunks, cut 2 red apples in small chunks - mix thoroughly place in a pan in preheated oven at 350 degrees for 30 minutes turning and stirring occasionally, opened a can of cranberry sauce too for a side kick, it tasted fantastic thank you for the inspiration for an tasty dinner.
Tina Butler said…
This recipe never had butter in it or any grease or oil added. Just sausage, brown sugar, onions, apples and apple juice or cider.
Anonymous said…
I to, was curious as to why vick484 was adding fat/marg. Was she thinking like with baking recipes, cooks sub applesauce for the fat in a baking recipe? Made me curious. I'm going to try this with Mennonite smoked sausage. I'll be using more apples, we were given a in an orchard area, but I'm also throwing in chunks of yam, ( I'm a Canuck, so the rest of ya probably call them sweet potatoes), anyhow, the orange fleshed potatoes & possibly lg mushroom caps,lg 'shrooms, real lg, just at the last 5 mins so they don't get mushy. Also going to do this with Ham, we have leftover roasted ham & try it with apple once & pineapple another time. This gave me a jumping off point for some great ideas, thank you so much. I get so sick of my own cooking,lol. Hugs from Doe In Okakagan,B.C. Canada
june said…
Thank you for this recipe! We bought 1/2 hog this year and I've been trying to find ways to cook all the meat. I took your suggestion about pineapple and used 2 cans with 1 can's worth of juice. Also used 2 ham steaks instead of the sausage. The only review worth mentioning is that when my husband saw me preparing it, he muttered something under his breath about getting take-out. He later apologized and said it was really good! I'll be keeping this recipe around and will try with apples in the fall!
Unknown said…
Hi Tina. I ran across this dish while meal planning and want to ask before i add it to my list. Do you eat the apples and onions as a side or are they just for flavor?
Tina Butler said…
If the apples are not too mushy after cooking I usually add a few to my plate. They are for flavor and not a side, but I love apples and onions.