Sausage and apples are a classic combination, so I was thrilled when I came across a hundred-year-old recipe for Sausage and Apple Slices. It is a simple recipe that brings out the best of both foods.
Old-fashioned classic peppery sausage links such as country sausage, farmer’s sausage, or breakfast sausage work well in this recipe. And, the apples are cooked in a simple sugar syrup which enhances their natural tart-sweetness.
I can’t decide whether this dish was originally intended to be a breakfast or dinner dish. I served it at dinner, but it would work well for either meal.
Here is the original recipe:
And, here is the recipe updated for modern cooks:
Sausage with Apple Rings
1 pound sausage links (This is excellent with old-fashioned peppery sausage such as country sausage, farmer’s sausage, or breakfast sausage.)
1 cup sugar
1 cup water
4-5 tart apples which hold their shape when cooked (I used Braeburn apples; Rome or Granny Smith would also work well.)
Prick each sausage link several times with a fork. Put in a large saucepan, and cover with water; bring to boil using high heat, then reduce heat and simmer for 15 minutes. Remove from heat and drain. While cooking sausage, preheat oven to 400° F. Put sausage links in an oven-proof skillet (I used a cast iron skillet), place in oven and brown (about 10 – 20 minutes). The sausage should be turned several times so that they brown evenly.
In the meantime, peel and core apples, then cut into slices about 1/3 inch thick. Put the sugar and water in a large saucepan. Heat the mixture using medium heat. Once the sugar has dissolved, add the apple slices. When the liquid comes to a boil, reduce heat and simmer until the apple slices are soft. Using a large spoon, gently rearrange the slices once or twice, so that they all soften at about the same time. Remove from the heat, and gently remove the slices from the syrup.
To serve, arrange links on plates, and place apple slices to the side.
A Hundred Years Ago 