does anyone have a good recipe?

Question

for apples and sausage ? thanks

Answer 1

Hi !!
Here you go...

Apple and Sausage Stuffing

Servings: Makes 8 to 10 servings.

Ingredients:
2 tablespoons vegetable oil
1 pound spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend

Preparation:
Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.

-----------AND HERE'S ANOTHER ONE...

Cornbread, Sausage, Apple, & Pecan Stuffing

Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes.

12-14 servings
2¼ hours 40 min prep

12 tablespoons butter (1 1/2 sticks)
2 cups finely-chopped yellow onions
3 tart apples, cored and chunked,but not peeled (Jonathan, Winesap or Granny Smith)
1 lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread or multi-grain bread
3 cups coarsely crumbled French bread or Italian bread
2 teaspoons dried thyme
1 teaspoon dried sage
salt and pepper, to taste
1/2 cup chopped Italian parsley
1 1/2 cups shelled pecan halves (do not chop)

Preheat oven to 325 degrees Fahrenheit.
Melt half the butter in a large skillet.
Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
Remove onion and butter from pan and put in a very large bowl to be mixed later.
In same skilled, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
Remove apples and butter from pan and put in the bowl with the onions.
With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
When done, remove with a slotted spoon and add it to the mixing bowl.
Reserve drippings for basting later.
Add remaining ingredients to the mixing bowl and combine gently.
If you're going to stuff a turkey, cool completely in the refrigerator first.
To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
Uncover the pan for the last 10 minutes of cooking to brown.
Serve hot or warm.
Note: You may need to use additional broth as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.

----------AND, LASTLY...

Apple and Sausage Stuffed Mushrooms

24 servings

24 each button mushrooms, stems removed
1/2 cup butter
4 to 3 tablespoons vegetable oil
tablespoon salt
to taste
tablespoon black pepper
to taste
1/2 pound bulk pork sausage
1/2 cup chopped shallot
2 cups peeled, small dice tart apples
1 tablespoon granulated sugar
4 ounces cream cheese
2 teaspoons honey mustard, or more to taste
2 tablespoons minced parsley

WIPE SOIL FROM MUSHROOMS WITH A CLEAN DAMP CLOTH
CAREFULLY SCRAPE THE CAVITY OF EACH MUSHROOM WITH A SPOON
COMBINE THE VEGETABLE OIL WITH AN EQUAL AMOUNT OF BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD A FEW MUSHROOMS, TOP DOWN, AND SAUTE UNTIL GOLDEN ON BOTH SIDES
REMOVE WITH A SLOTTED SPOON AND CONTINUE UNTIL ALL MUSHROOMS HAVE BEEN SAUTEED, ADDING ADDITIONAL OIL AND BUTTER AS NECESSARY
SEASON THE MUSHROOM CAVITIES WITH SALT AND PEPPER
BROWN THE SAUSAGE IN A SKILLET, OVER A MODERATE FLAME, BREAKING INTO SMALL PIECES WITH A SPOON
REMOVE WITH A SLOTTED SPOON TO DRAIN ON A PAPER TOWEL
DRAIN ACCUMULATED FAT FROM SKILLET
HEAT REMAINING BUTTER IN THE SKILLET, OVER A MODERATE FLAME
ADD THE SHALLOTS AND SAUTE FOR 2 MINUTES
ADD THE APPLES AND SPRINKLE WITH SUGAR
HEAT AND STIR FOR 3-4 MINUTES, UNTIL THE APPLES ARE GOLDEN
ADD THE CREAM CHEESE AND HONEY MUSTARD
HEAT AND STIR UNTIL CHEESE HAS MELTED AND MIXED IN WELL
REMOVE FROM HEAT, STIR IN SAUSAGE, AND MIX WELL
SEASON TO TASTE WITH ADDITIONAL SALT, PEPPER, HONEY MUSTARD
ARRANGE THE MUSHROOM CAPS ONTO A GREASED BAKING PAN
DIVIDE THE FILLING MIXTURE BETWEEN MUSHROOMS, PACKING FIRMLY BUT GENTLY TO FORM A SMALL MOUND ON EACH
COVER AND CHILL UNTIL READY TO BAKE
BAKE @ 350 DEGREES FOR 8-10 MINUTES
GARNISH WITH MINCED PARSLEY
SERVE HOT.

Answer 2

1

Answer 3

This sounds yummy if you just want apples n' sausage:

2 lbs uncooked pork sausage links
2 large granny smith apples, peeled,cored,and sliced
1 large onion, chopped
1/3 cup water
1/4 cup packed brown sugar

Cook sausage according to the package directions; drain on paper towel lined plates and set aside.
In a saucepan, add apples, onion, water, and brown sugar.
Cook over medium heat for 5-8 minutes, stirring frequently.
Add the sausage.
Cook until thoroughly heated

I've made this one before and it's one of my FAVE dishes!!

2 (1 lb) butternut squash, halved and seeded
1 tablespoon vegetable oil
8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
2 apples, peeled and cubed into 1/4-inch cubes
2 tablespoons butter
1/2 cup chopped pecans
1 tablespoon brown sugar
1/4 teaspoon ground sage
salt and pepper
1 tablespoon butter, cut into bits
1 tablespoon brown sugar

Preheat oven to 375.
Lightly oil baking dish.
Half squash lengthwise and remove seeds.
Arrange squash cut side up on the baking dish.
Brush lightly with oil and cover with foil.
Bake until almost tender, 30-40 minutes.
Keep the oven on.
Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
Add apple.
Cook, stirring until crisp-tender.
Let cool slightly.
Scoop out the squash, leaving 3/8 inch thick shells.
Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
Mix the butter, brown sugar, pecans, sage, salt and pepper.
Pile the stuffing into the squash halves.
Dot with bits of butter and brown sugar.
Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
Let cool for several minutes before serving.

Answer 4

cook apples and POLISH Sausage cut into pieces.........add some butter........and eat.

Answer 5

ADD SOME HASHBROWNS IN THERE AND KEEP GOING WITH IT