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Author Notes: Apples cut the richness of the sausages in this delicious pseudo-German dish. The cream sauce brings all the flavors together, with another touch of apple in brandy form. I like to use Granny Smith's here, as they add a hint of tart and hold their shape. And I serve it with red cabbage braised in apple cider and caraway seeds. —Merav
Food52 Review: German-inspired food may not be as hip as Thai or French, but nothing quite says fall like pork in a rich slurry of apples, cream, and brandy. Decadently autumnal, the tartness of the Granny Smiths helps keep the sweetness level rustic and earthy rather than cloying. Braised red cabbage makes an attractive side, but if you crave a little more crunch, like I did, a slaw would be a nice variation. Dried spaetzle should be easy enough to find, but gnocchi—which have a similar pillowy chew—might work better in a pinch than the recommended substitute, egg noodles. —The Editors
- 2 tablespoons unsalted butter, divided
- 4 high-quality pork sausage links (mild Italian works well here)
- 1 medium vidalia onion, sliced into half-moons
- 2 Granny Smith apples, peeled, cored, and sliced about 1/4-inch thick
- 1/4 cup Calvados apple brandy (or any brandy)
- 1 cup heavy cream
- Kosher salt, to serve
- Freshly ground black pepper, to serve
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sausages whole and cook until brown on each side, about 10 minutes total. Remove the sausage from the pan and set aside.
- Add the remaining 1 tablespoon of butter and the onion to the pan. Sauté over medium heat for 5 to 7 minutes, or until the onion is soft. Add the apples and sauté for 2 to 3 minutes longer. They should be cooked through but still firm.
- Pour in the brandy and allow it to reduce over high heat for about 3 to 4 minutes, until syrupy.
- Stir the cream into the pan and allow the sauce to reduce by half. Return the sausage to the pan and cook, covered, for a few more minutes until the sausage is warmed through and evenly coated. Serve with spaetzle or buttered egg noodles and braised red cabbage on the side.