HOMEMADE PORK AND APPLE SAUSAGES
Make and share this Homemade Pork and Apple Sausages recipe from Food.com.
Provided by Phyllis Elias
Categories Pork
Time 50m
Yield 12 large sausages, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First make the breadcrumbs in a food processor, so they are fine.
- Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
- Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
- Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
- Since nothing has been pre-frozen, these will freeze well.
- Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
- Prior to cooking, pierce the skins to prevent bursting.
APPLE SAUSAGES
I used to buy the apple flavored sausages until I developed this recipe. Yummy way to start the morning!
Provided by LAURIE
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place links in a cold frying pan (preferrably cast iron) with enough water to cover the bottom.
- Cook over med heat until water evaporated and sausages start to brown.
- Add apples and brown sugar to you taste.
- Finish cooking sausages and stirring apples in the sausage drippings until apples are tender.
Nutrition Facts : Calories 405.5, Fat 30.3, SaturatedFat 10, Cholesterol 81.7, Sodium 723.7, Carbohydrate 15.9, Fiber 2.2, Sugar 12.8, Protein 17.4
APPLESAUCE
Steps:
- Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.
SAGE, SAUSAGE AND APPLE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
CHICKEN AND APPLE SAUSAGE
Provided by Food Network
Categories main-dish
Yield seven or eight 1/2-pound porti
Number Of Ingredients 11
Steps:
- In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
- If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
- Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.
APPLESAUCE
Steps:
- Remove the stems from the apples, but do not core or peel. Coarsely chop the apples. Combine the apples, sugar, lemon juice, and 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover, lower the heat to maintain a gentle simmer, and cook until the apples are completely soft, about 20 minutes. Uncover, and continue to cook, stirring frequently to prevent scorching, until most of the liquid has evaporated, about 30 minutes. Remove from the heat and pass the mixture through the fine-holed disc of a food mill. Discard the peels and seeds. Refrigerate if not using immediately.
APPLESAUCE
Provided by Ree Drummond : Food Network
Time 35m
Yield 6 to 7 cups
Number Of Ingredients 5
Steps:
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Nutrition Facts : Calories 151 calorie, Sodium 4 milligrams, Carbohydrate 40 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 32 grams
THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
SAUSAGE AND APPLES, NORMANDY-STYLE
Calvados is the famous apple brandy from Normandy. A well-stocked liquor store will generally have it on hand, but you can substitute applejack brandy (or even a good fresh apple cider.) "I can buy boudin blanc in many places in New York," Joseph says, "but depending on where you live, it may not be so easy for you. If I had to substitute, I suppose I would use bockwurst, which is a similarly, delicately flavored German veal sausage. Potatoes mashed with butter and cream is what we always eat with this."
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
- In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
- Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
- Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.
PAN-GRILLED SAUSAGES WITH APPLES AND ONIONS
Categories Fruit Juice Fruit Onion Brunch Quick & Easy Apple Sausage Fall Pan-Fry Sage Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in large skillet over medium heat. Add sausages and cook until beginning to brown, turning occasionally, about 5 minutes. Add onion and apple to sausages in pan; cook until onion and apple are tender and brown, stirring often, about 5 minutes. Add apple cider and chopped sage; increase heat to high and stir until liquid is slightly reduced, about 2 minutes. Stir in lemon juice. Season to taste with salt and pepper. Using slotted spoon, transfer onion and apple to 2 plates, dividing equally. Top with sausages. Whisk remaining 2 tablespoons butter into cider mixture. Season sauce to taste with salt and pepper. Drizzle over sausages and serve.
APPLE & SAGE VEGAN SAUSAGE
A vegan sausage link inspired by Field Roast's Apple & Sage vegan sausage. A hint of clove was added to give them a unique flavor. Putting here for safekeeping. From My Vegan cookbook.
Provided by Sharon123
Categories Breakfast
Time 1h
Yield 25 links, 8 serving(s)
Number Of Ingredients 20
Steps:
- Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
- In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
- Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
- Preheat oven 300 degrees.
- To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
- Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
- These can be frozen and reheated in the microwave.
Nutrition Facts : Calories 129.4, Fat 2.9, SaturatedFat 0.3, Sodium 160.6, Carbohydrate 23.4, Fiber 3.8, Sugar 7.2, Protein 4.4
BASIC APPLESAUCE
Make and share this Basic Applesauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Apple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut apples in quarters.
- Peel and core the apples.
- Put apples in a bowl of cold water.
- Cut apples into slices.
- Put them in a saucepan with the water and a tiny pinch of salt.
- Cover and simmer gently till apples are soft.
- Add sugar (depending on how sweet you want the sauce to be).
- Simmer well to melt sugar.
- Cook down sauce.
Nutrition Facts : Calories 238.7, Fat 0.5, SaturatedFat 0.1, Sodium 42.6, Carbohydrate 62.7, Fiber 6.5, Sugar 53.3, Protein 0.7
CHICKEN APPLE SAUSAGE WITH CABBAGE
This is a great cold weather meal, although it's delicious anytime of the year.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
- Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
- Stir garlic into sausage mixture; cook and stir for 30 seconds.
- Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
- Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
- Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
- Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 63.5 g, Cholesterol 108 mg, Fat 14.1 g, Fiber 7.1 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 706.2 mg, Sugar 29.4 g
APPLESAUCE
My late father only knew how to cook two dishes and this was one. The type of apples you use will determine how mushy your apple sauce turns out. Cooking apples will turn into the texture of commercial applesauce while others will keep their shape even after the cooking. Either way it's delicious. The recipe can easily be doubled (or tripled...or quadrupled) to serve a crowd.
Provided by Rachel Savage
Categories Sauces
Time 40m
Yield 2 cups, 2-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the apples and water in a saucepan.
- Cover and bring to the boil.
- Boil over low heat, stirring occasionally, 20 minutes.
- Stir in sugar and cook until it dissolves.
- Add cinnamon or nutmeg.
- Serve warm or cold.
Nutrition Facts : Calories 287.6, Fat 0.6, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 75.8, Fiber 9.1, Sugar 62.8, Protein 1
APPLESAUCE BREAD
This makes the most moist bread. I made these in mini loaf pans for gifts one Christmas and the were quite popular. It's also a great way to use your applesauce!
Provided by startnover
Categories Quick Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar till light, beat in egg.
- Stir in flour, soda, spices, and salt.
- Beat in applesauce, then raisins and nuts.
- Pour into greased 9 by 5 inch loaf pan.
- Bake 350° for 1 hour.
- Cool in pan 10 minutes, remove from pan, may sprinkle with powdered sugar.
- Makes one loaf.
QUICK HOMEMADE APPLESAUCE - NO SUGAR ADDED
A quick, easy homemade applesauce recipe that I served with potato latkes this year. It has no added sugar, which makes it a better option for diabetics and low-carb people and others who avoid cane sugar. But if you prefer a sweeter sauce, add 1/2 cup of sugar. I recommend using 1/2 sweet apples (I like Braeburn) and 1/2 tart apples (Granny Smith, for example). Don't leave out the salt, it's a necessary ingredient for a good applesauce!
Provided by Whats Cooking
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
- Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
- Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
- Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
SAUSAGE AND APPLE CASSEROLE
Sweet and warming casserole
Provided by vikkiekaye
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
- 2. Scatter over the onion, and cook for another 5 mins until softened.
- 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
- 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
- 5. Bring to the boil and simmer uncovered for 10 mins.
- 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)
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