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.