My F&W
quick save (...)

Turkey Sausages with Apricots and Sage

  • SERVINGS: 4
  • FAST
  1. 1 tablespoon olive oil
  2. 8 turkey or pork sausages (1 1/2 pounds)
  3. 1 tablespoon unsalted butter
  4. 4 ripe apricots (1/2 pound)—halved, pitted and cut lengthwise into eighths
  5. 2 tablespoons balsamic vinegar
  6. 1 tablespoon coarsely chopped sage
  7. 2 teaspoons light brown sugar
  8. Salt and freshly ground pepper
  9. 1 tablespoon coarsely chopped flat-leaf parsley
  1. Heat the olive oil in a large skillet. Add the sausages and brown well over moderately high heat. Reduce the heat to low, cover and cook them through, about 10 minutes. Transfer the sausages to a plate and keep warm.
  2. Melt the butter in the same skillet. Add the apricots, balsamic vinegar, sage and brown sugar and season with salt and pepper. Cook over moderately low heat until the apricots begin to soften, 3 to 4 minutes. Stir in the parsley. Transfer the sausages to plates or a platter, pour the apricots and pan juices over them and serve at once.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.