From Chef and author Nathalie Dupree of Charleston, South Carolina
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
Freshly ground black pepper
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.
Brown sausage in large skillet over medium-high heat, breaking it up as it browns.
Push cooked sausage to one side of skillet and add apple. Cook 3 to 4 minutes, stirring occasionally.
Stir in the caraway seeds, parsley, and sage and heat through. Season to taste with salt and pepper and serve hot.