Sheilas Sausage Apple Ring Recipes

SAUSAGE-APPLE RING

Steps:

• Combine the sausage, cracker crumbs, 2 eggs, milk, onion, and apple and mix thoroughly.
• Press sausage mixture lightly into a greased ring mold. Unmold into a shallow baking pan.
• Bake at 350 degrees for 1 hour.
• 10 minutes before sausage is done, scramble the 8-10 eggs with the cheese and parsley.
• Remove the sausage ring from the oven and place on a serving dish. Fill center of ring with scrambled eggs and sprinkle with paprika.

APPLE SAUSAGE RING

Steps:

• In a large bowl, beat eggs and milk. Stir in the cracker crumbs, apples and onion. Crumble sausage over mixture and mix well. , On a 15x10x1-in. baking pan coated with cooking spray, shape pork mixture into a 9-in. ring. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°; drain.

SHEILA'S SAUSAGE & APPLE RING

Steps:

• Combine all ingredients and mix thoroughly with fork or in food processor (hands are good too).
• Press lightly into greased ring mold.
• Bake at 350 degrees for app.
• 1 hour.
• Drain fat and garnish with tinned apricots if desired.

SAUSAGES WITH APPLES AND ONIONS

Steps:

• Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
• Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
• Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
• Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
• Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
• To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

SAUSAGE RING

Steps:

• Cook sausage and eggs together and set aside. Flatten each biscuit into 3 inch circles. Grease the bottom and up the sides of a tube pan. Put half of the biscuits on the bottom and 2 inches up the sides of the pan. Spoon sausage and eggs evenly on top of biscuits in the pan, then sprinkle shredded cheese evenly over sausage and eggs. Top with remaining biscuits.
• Cook in oven at 350°F for 45 minutes or until biscuits are golden brown.
• Let cool for 10 minutes before inverting pan onto a serving plate. Serve with sausage gravy.

CHRISTMAS MORNING SAUSAGE RING

Steps:

• Preheat oven to 325F and grease a ring mold.
• In a bowl, combine sausage, crushed crackers, 2 eggs, milk, finely chopped onion and finely chopped apple; mix well.
• Place into a greased ring mold and unmold onto a baking sheet.
• Bake for 1 hour.
• Move to a warm serving plate.
• Scramble remaining 6 eggs in a skillet and spoon into the center of cooked sausage ring.
• Serve immediately.

APPLE SAUSAGE BREAKFAST RING

Steps:

• Combine all ingredients and mix thoroughly.
• Press lightly into a greased ring mold.
• Bake 1 hour at 350F degrees.
• Cool about 15 minutes and then invert onto plate to serve.

SAUTéED APPLE RINGS

Steps:

• Core apples and rub inside with lemon wedge. Peel if desired (I don't). Slice about 1/4 inch thick, or a little bit thicker.
• Melt half the butter over medium-high heat in a large, heavy skillet. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through. Remove to a bowl. Repeat with remaining apples, butter, sugar and cinnamon. When second batch is caramelized return first batch to pan. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates. Transfer to a bowl or serving dish. Serve warm.

MELE E COTTECHINO (APPLES AND PORK SAUSAGE)

Steps:

• Preheat oven to 400 degrees.
• Scoop the core and seeds out of each apple, leaving a substantial hole for filling. Fit the hollowed apples into the base of an ovenproof skillet.
• Fill apples with enough sausage to overflow and have a small mound of meat atop each. Season liberally with salt and pepper.
• Place knobs of butter in the small spaces between the apples. Tuck sage leaves into remaining gaps.
• Pour enough wine into pan to cover apples (the sausage tops can peek out above the liquid's surface).
• Place pan in oven and bake for 30 to 40 minutes, until apples can easily be pierced with a knife.
• Add more salt and pepper to taste.

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.