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Sausage and Apples


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.

  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.
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