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.
More Recipes with Apples
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
How to Make It
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.