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.

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4 servings

  • 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
  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

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