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Autumn has always been our favorite season. It is a time when nature seems to give it's last big burst of beautiful color. Autumn's beauty includes the smell of the crisp leaves in the cooler air along with the vibrant fall colors. Some of our favorite fall "colors" are pumpkin, cinnamon, brown sugar and apples.
Here is a sweet and savory brunch to reflect a perfect Autumn Sunday morning using the fresh harvest of apples, sausage and sage. You may feel free to use your favorite apples in this recipe, but I like to use Granny Smith apples as they are a bit more tart.
Here is a sweet and savory brunch to reflect a perfect Autumn Sunday morning using the fresh harvest of apples, sausage and sage. You may feel free to use your favorite apples in this recipe, but I like to use Granny Smith apples as they are a bit more tart.
Ingredients:
2 Tbsp Olive Oil
4 Links Sweet Italian Sausage
1 Small Vidalia Onion, thinly sliced
4 Fresh Sage Leaves, (whole, or chopped for more flavor)
3 Granny Smith Apples, peeled, cored and sliced thin
Salt & Pepper to taste
Belgian Waffles (or pancakes)
Maple Syrup, warmed for serving
Directions:
In a large skillet, heat 2 tbsp of olive oil over medium high heat. Add sausage links and cook about 5 or 6 minutes total, browning on all sides. Remove sausage from pan and set aside.
Add thinly sliced onion to the skillet and cook until soft and almost caramelized, 5 to 6 minutes. While the onions are cooking, cut the sausage into 1/2 inch thick slices. Add sausage, along with the sage, back into the pan with the onions and cook another 5 or 6 minutes, stirring occasionally until sausage is cooked and crisp around the edges.
After sausage is cooked with crisp edges, this is where I cover the skillet and remove from heat while I make my waffles (or pancakes). I do not want to over-cook the apples, as I like them to retain their shape. Cook your waffles and place them on a baking sheet in the oven heated to 200° to keep them warm.
Return medium high heat to your sausage onion skillet and add sliced apples to the pan. Cook until the apples begin to soften, 4 to 5 minutes. Season everything with a pinch of salt and pepper, and give everything a good stir.
Serve over Belgian waffles or pancakes with warmed pure maple syrup.
2 Tbsp Olive Oil
4 Links Sweet Italian Sausage
1 Small Vidalia Onion, thinly sliced
4 Fresh Sage Leaves, (whole, or chopped for more flavor)
3 Granny Smith Apples, peeled, cored and sliced thin
Salt & Pepper to taste
Belgian Waffles (or pancakes)
Maple Syrup, warmed for serving
Directions:
In a large skillet, heat 2 tbsp of olive oil over medium high heat. Add sausage links and cook about 5 or 6 minutes total, browning on all sides. Remove sausage from pan and set aside.
Add thinly sliced onion to the skillet and cook until soft and almost caramelized, 5 to 6 minutes. While the onions are cooking, cut the sausage into 1/2 inch thick slices. Add sausage, along with the sage, back into the pan with the onions and cook another 5 or 6 minutes, stirring occasionally until sausage is cooked and crisp around the edges.
After sausage is cooked with crisp edges, this is where I cover the skillet and remove from heat while I make my waffles (or pancakes). I do not want to over-cook the apples, as I like them to retain their shape. Cook your waffles and place them on a baking sheet in the oven heated to 200° to keep them warm.
Return medium high heat to your sausage onion skillet and add sliced apples to the pan. Cook until the apples begin to soften, 4 to 5 minutes. Season everything with a pinch of salt and pepper, and give everything a good stir.
Serve over Belgian waffles or pancakes with warmed pure maple syrup.
Sweet Italian Sausage
Browning the sausage on all sides.
Sausage and Onions
Add the sausage back to the cooked onions.
Sausage Apple Hash
Add the apples and sauté.
Your family is sure to enjoy this for a perfect fall breakfast or bunch. The will all say how Mangialicious this is!
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