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Pan-Seared Sausages with Apples
© Marcus Nilsson

Pan-Seared Sausages with Apples

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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. 1 tablespoon extra-virgin olive oil
  2. 4 sweet Italian sausages (about 1 pound), pricked with a fork
  3. 1/2 cup water
  4. 2 Granny Smith apples, peeled and thinly sliced
  5. 1/2 teaspoon fennel seeds
  6. 1 tablespoon cider vinegar
  7. Salt and freshly ground pepper
  1. 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.
  2. 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.

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.