Apples and Sausage

Hardware

  • Your trusty (and sharp!) chef knife
  • Large bowl
  • Big shallow saucepan or big sauté pan
  • Tongs or a big spoon
  • Tbsp and tsp for measuring or you can eyeball it if you’re sassy

Ingredients

Makes 2 servings:

  • 1 red onion
  • 1 red apple
  • 2 cups arugula
  • 3 sausages (weisswurst or bratwurst preferred)
  • 3 tbsp apple cider vinegar
  • 3 tbsp red wine
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 2 tsp coriander powder
  • 1 tsp Garam Masala spice
  • 1/2 tsp cayenne pepper powder
  • Salt and pepper to taste

Preparation

Slice and marinate the onions

  • Thinly slice the onion and put into a bowl large enough to mix and flip the onions.
  • Add 2 tbsp apple cider vinegar to the bowl.
  • Add 2 tbsp red wine to the bowl.
  • Mix the liquid into the onions so they are thoroughly coated. Add more vinegar and wine if needed.
  • Add a couple shakes of the shakers or turns of the mills: salt and pepper to the bowl.

Let the onions marinate for about 10 minutes, mixing every 3 minutes so they are well-coated and evenly marinated. Putting some cling-wrap on the bowl and doing a sauté flip is easy and fun. If you have power-up magic sauté skills or you’re a slob and DGAF if marinade goes everywhere, you can skip the cling-wrap. Or if a sauté flip is too scary, you can just use a spoon or tongs to mix the onions.

Finish the prep

While the onions are marinating, heat up the pan on medium heat and add 1 tbsp olive oil. Keep in mind: 1 onion, 1 apple, and 3 sausages are going in the pan; make sure it’s big enough.

Don’t forget to mix the marinating onions.

Slice up the apple.

Don’t forget to mix the marinating onions.

Slice up the sausage to bite-size chunks relative to the size of your mouth-hole.

Cook!

Onions go in first:

  • Add the onions to the pan: sizzle!
  • Use a big spoon or tongs to spread them around so they’re cooking evenly.
  • Add 1 tsp coriander powder to the pan.
  • Add 1/2 tsp Garam Masala spice.
  • Mix it around in the pan so it’s evenly distributed.
  • If the vinegar/wine cooks off after a few minutes, add some more. If you don’t want it to be too sour, you can substitute water instead. Just make sure the onions don’t get dried out and burn!
  • Let the onions cook until they start to get soft, about 3 or 4 minutes.

Apples go in next:

  • Add the apples to the pan.
  • Add 1tsp coriander powder.
  • Add 1/2 tsp Garam Masala spice.
  • Add 1 tbsp butter.
  • Mix it all up with a big spoon or tongs so everything is evenly coated with the butter goodness.
  • Let the apples cook until they start to get soft, about 4 or 5 minutes.
  • It should be oily enough with the olive oil and the butter to not dry out too much. But if it does, add a bit of water to keep it from getting dried out and burning.
  • Add a few twists or shakes of salt and pepper how you like it.

Finally protein!

  • Add the sausage.
  • By now the onions should be pretty well-caramelized and developing a sweet flavor.
  • Add 1/2 tsp cayenne pepper powder
  • If you have raw pork sausages, you’ll want to cook until they are no longer raw. If you cut them into bite-size pieces this should only take about 8 minutes or so.
  • If you have pre-cooked sausages, you can just put them in the pan until they are warmed through: about 4 minutes.
  • Stir the pan every couple minutes while the sausages are warming up so everything cooks evenly.
  • If the apples and sausage don’t already have a golden brown caramelized crust on the edges, you can turn up the heat to medium-high and continue cooking until they do: about 4 or 5 more minutes.

Serve and eat :)

Add about 1 cup arugula to each of the two plates and drizzle with 1 tbsp olive oil each. Add the sausage and apples and onions from the pan onto the bed of arugula. Hope you enjoy!