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.
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
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.