Recipes

Sausage and Apples

Duprees Sausage and Apples
Photo by Callie Cranford

I love the spicy-sweet combination of pork and apples. This recipe multiplies easily and reheats very well. It is equally at home for breakfast, brunch, or a fall or winter supper, served over soft polenta.

recipe heading-plus-icon

yields

4 servings

    ingredients
  • 1 pound pork sausage
  • 4 Granny Smith apples, cored and cut into 1/2-inch chunks
  • 1/2 teaspoon caraway seeds, crushed
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh sage
  • Salt
  • Freshly ground black pepper
steps
  1. Brown sausage in large skillet over medium-high heat, breaking it up as it browns.
  2. Push cooked sausage to one side of skillet and add apple. Cook 3 to 4 minutes, stirring occasionally.
  3. Stir in the caraway seeds, parsley, and sage and heat through. Season to taste with salt and pepper and serve hot.
  • From Chef and author Nathalie Dupree of Charleston, South Carolina

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW