Sunday, January 4, 2015

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.