© Marcus Nilsson
Pan-Seared Sausages with Apples
- TOTAL TIME: 30 MIN
- SERVINGS: 4
- •FAST
At Farm Bloomington, Daniel Orr sells a number of Midwestern sausages, including bratwurst from Fiedler Family Farms in Rome, Indiana. Non-Hoosier sweet Italian sausages will work in this recipe, too. Be sure to use cooking apples that will hold their shape, like Granny Smiths, Winesaps or Rome Beauties.
- 1 tablespoon extra-virgin olive oil
- 4 sweet Italian sausages (about 1 pound), pricked with a fork
- 1/2 cup water
- 2 Granny Smith apples, peeled and thinly sliced
- 1/2 teaspoon fennel seeds
- 1 tablespoon cider vinegar
- Salt and freshly ground pepper
- In a large skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through, about 5 minutes.
- Add the water to the skillet. Cover and cook until the water is nearly evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook, stirring occasionally, until the apples are tender and browned, 8 minutes. Stir in the vinegar and season with salt and pepper. Serve in bowls atop the Cheesy Grits.
Serve With
Cheesy Grits with Scallions.
Suggested Pairing
People typically think of sausages as red-wine food, but sweet Italian pork sausages pair best with a full-bodied white. Look to the affordable wines of southern Italy.
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