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Sausages & Apples in Hard-Cider Sauce

Posted by Peggy on November 4, 2013

Recipe: Sausages & Apples in Hard-Cider Sauce


  • 2 large sweet potatoes
  • 3-4 medium sized apples, suitable for cooking
  • 1 1/2 cup apple cider, hard apple cider preferred
  • 1 tablespoon cornstarch
  • 3 tablespoons grape seed or canola oil
  • 4-6 (your favorite) uncooked pork or chicken sausages*
  • Scant teaspoon finely chopped shallot, optional
  • 1/2 teaspoon finely chopped thyme, plus thyme sprigs for garnish,
  • 1 tablespoon unsalted butter, optional


  1. Preheat oven or toaster oven to 375 degrees. Bake sweet potatoes until they can easily be pricked with a fork, about 45-55 minutes.
  2. Wash and core apples. Slice into thin, 1/8-inch wedges, to yield about 6 cups apple slices. In a small bowl, mix cider and cornstarch
  3. In a large skillet, heat 2 tablespoons of oil over until medium-high heat. Working in batches, if necessary, add sausage and sear 4 to 5 minutes* on each side, or until juices run clear when thickest part is pierced with tip of knife. Transfer sausage to plate.
  4. In same skillet, reduce heat to medium, add an additional tablespoon oil and cook apple wedges and shallot 2 to 3 minutes, stirring, or until apples are just limp.
  5. Increase heat to high and add cider-cornstarch mixture to pan, stirring continuously, until mixture comes to a slow boil. Reduce heat and cook until apples are tender and sauce has thickened, stirring occasionally. Return sausages with any accumulated juices, thyme and butter, if using, to skillet; heat through.
  6. Remove skin from sweet potato and mash flesh. Arrange sausage, apples, sauce over potatoes and serve, garnished with a thyme sprig, if desired.

*Reduce cooking time if sausages are pre-cooked

Number of servings (yield): 4-6

Time to bake sweet potatoes: apx. 45-55 minutes, depending on size

Active Time: 20 minutes

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