Smoked Sausage and Apples in Cream Sauce

For today’s trip into the kitchen I decided (or more accurately, Laura decided) that I should make one of my own recipes that was inspired by a dish I picked up in culinary school.  I have made this a few times and it has proved to be a huge hit with my family, so I thought it might be fun to put it out there for others to try.  The inspiration comes from the classic French pork loin with Normandy sauce, but this variation is my own riff using smoked sausage instead of pork loin, and a sweeter version of the sauce.

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Without further ado, here are your ingredients to make 4 servings:

  • 2 tbsp. vegetable oil
  • 1 1/4 lb. smoked sausage links
  • 3 medium apples
  • 2 oz. applejack brandy
  • 1/2 cup heavy cream
  • 2 oz. light brown sugar
  • 2 tbsp. chopped parsley

Peel the apples, then core them and cut into sections.  Use a sweeter variety of apple such as Fuji or Honeycrisp for the best balance of flavors in this dish.  Slice the sausage links on the bias to a thickness of about 1/3 inch.

In a large skillet, heat the oil over medium flame then add the sausage pieces.  Cook until moderately browned on both sides, then remove onto paper towels to drain.  Your skillet will likely have a substantial amount of grease, so pour off most of it, reserving just enough to lightly coat the bottom of the skillet.

Add the apple slices and sauté in the sausage fat for about 5 minutes until they begin to tenderize.  Very carefully add the brandy and flambé to cook off the alcohol.  Continue to cook the apples for a couple minutes more.  You want them to be tender but still retain a delicate bit of crunch.  Next add the cream, brown sugar and parsley, and stir thoroughly.  Let the sauce thicken for a couple minutes, then add the sausage back to the skillet and stir to coat it with the sauce.

With that you’re ready to serve.  Tonight we made it with a side of My New Favorite Vegetable.  It was as thoroughly delicious as it looks, but in case you were wondering this is most assuredly not vegan, kosher or heart healthy.  As long as those things don’t hang you up, you can munch it down with a big, happy grin on your face.  Until our next visit to the kitchen together:  Eat well, my friends!

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