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Sausages braised in apple cider with a farm salad

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Ingredients

For sausages:
  • 2 to 3 sausages of your choice (hot italian, kielbasa, sweet italian)
  • 5 small white creamer potatoes
  • 1 cup cippoloni onions
  • 4 cup each braeburn apples, peeled, cored and sliced into large wedges
  • 1/3 cup pitted prunes
  • 3 sprig rosemary
  • 3 sprig thyme
  • 1 sprig bay leaf
  • 2 cup fresh apple cider
  • 2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
For farm salad:
  • 2 to 3 sausages of your choice (hot italian, kielbasa, sweet italian)
  • 5 small white creamer potatoes
  • 1 cup cippoloni onions
  • 4 cup each braeburn apples, peeled, cored and sliced into large wedges
  • 1/3 cup pitted prunes
  • 3 sprig rosemary
  • 3 sprig thyme
  • 1 sprig bay leaf
  • 2 cup fresh apple cider
  • 2 cup chicken stock
  • 3 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 each macintosh apple, cored and sliced thinly
  • 5 brussel sprouts, outer leaves discarded, remainder of the leaves used
  • 1/4 cup green grapes cut in halves
  • 1/4 cup sliced almonds
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon champagne vinegar

Preparation

Baking Directions:

For sausages:Pre boil the sausages until just cooked through, cool and pat dry.

Pre-cook potatoes and onions, cool and dry.

In a large roasting pan, heat butter until it begins to brown, add vegetable oil to keep butter from burning.

Add sausages until just seared, remove and repeat the process with the potatoes, onions and apples.

Return sausages to the roasting pan.

Add the chicken stock, apple cider, prunes and herbs.

Place the roasting pan in the oven for 25 minutes.

Add freshly chopped chives, parsley and chervil.

Serve with grilled Italian country bread and farm salad.

For farm salad:Combine ingredients, toss and serve.

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