Sausage Stuffed Baked Apples Recipes

SAUSAGE AND SAGE APPLE-STUFFED APPLES

Steps:

• Preheat the oven to 350 degrees F.
• Heat a 12-inch skillet over medium-high heat. Add the oil, then the sausage. Saute the meat until browned but still a little pink, about 5 minutes. Add the shallot and continue to cook until the sausage is fully cooked, another 5 minutes. Off the heat, deglaze with the calvados and scrape up any bits on the bottom of the skillet. Add the raisins, pistachios and sage. Season with salt and pepper and set aside to cool in a bowl.
• Halve the apples from stem to bottom and core. Carefully hollow them out using a melon baller, reserving the apple "balls." Chop up the apple "balls" (you should have about 3/4 cup) and add to the sausage mixture. Stuff each hollowed-out apple half with some of the sausage mixture.
• Pour the vinegar into the bottom of a 9-by-13-inch baking dish and add the stuffed apples skin-side down. Bake until the apples are just soft, about 25 minutes. Top each apple with a slice of cheese and continue to bake until melted, another 5 minutes. Garnish with fresh thyme leaves.

SAUSAGE-STUFFED BAKED APPLES

Steps:

• In a skillet, cook sausage and onion until sausage is not longer pink and onion is tender; drain and cool slightly. Core apples; cut in half horizontally. Place in an ungreased 13-in. x 9-in. baking pan. In a bowl, combine egg and brown sugar; stir in sausage mixture. Spoon into the apples. Cover and bake at 350° for 15 minutes. Uncover and bake 15 minutes more or until apples are tender. Serve with syrup.

SAUSAGE AND APPLE STUFFED PORK ROAST

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
• In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
• Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
• Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
• Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
• Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

CRACKLE ROAST PORK WITH SAUSAGE-STUFFED APPLES & ONIONS

Steps:

• The day before, sit the pork on a wire rack over a dish and put in the fridge, uncovered, so the skin has time to dry out.
• Using a sharp knife, cut a roughly 3cm-wide 'core' from all the apples and onions. Coarsely grate as much apple flesh as you can from their 'cores' before you hit the seeds. Put the grated apple in a mixing bowl, snip the skins of the sausages and squeeze the meat out into the bowl too. Add the breadcrumbs, fennel seeds, mace and walnuts. Mix well with a little seasoning. Push some of the stuffing mixture into every onion and apple, packing it tightly and mounding the top as it will shrink a little during cooking (any extra stuffing can be rolled into the size of golf balls and roasted alongside).
• Heat oven to 220C/200C fan/gas 7. Rub the pork with 1 tbsp of the oil and plenty of sea salt. Break up the onion cores and reserved skins to build a trivet in the middle of your largest roasting tin, then sit the pork joint on top. Roast for 1 hr, then lower the oven to 180C/160C fan/gas 4 and roast for another hour.
• Rub the outsides of the apples and onions with another 1 tbsp of oil, then sit just the onions around the pork, loosely covered with some foil. Roast for a further 35 mins, then add the apples to the tin too, removing the foil from the onions. Bake for a further 25 mins until all the stuffing is cooked through, and the onions and apples are tender but the apples are still holding their shape. Lift the pork, apples and onions onto a serving platter and cover loosely with foil to keep warm. If the onions aren't soft enough for your liking, re-cover with foil and keep baking in the oven while you make the gravy.
• Pour any juices from the roasting tin into a jug. When the fat has separated, discard it and pour the meaty juices back into the tin. Put the tin on the hob and stir in the flour to a smooth paste. Cook, stirring, for 1 min, then gradually whisk in the cider, followed by the stock. Bring to the boil and bubble until the gravy has reduced a little and is of a good consistency. Sieve into another pan or gravy jug to get rid of all the onion bits and season well - if it needs sweetening, add some honey to taste.
• Thickly slice the rested pork at the table, making sure everyone gets a good portion of crunchy crackling, then share out the sausage-stuffed apples and onions. Add roasties, some green veg, and a generous glug of the cider gravy.