A trip to the apple orchard on a crisp day alerts your senses that fall is here. Today’s Transitions hit the road in search of some local apple varieties to create a few of our favorite fall dishes. Consider this tasty recipe a celebration of fall, in all its colorful (and yummy) splendor.
So get your buckets, it’s apple pickin’ time!
Type of Apple Used: Jonagold
Huber’s Orchard & Winery – Starlight, IN
*Recipe includes the skin where a great deal of the nutrients are held.
Fall Sausage and Apple Saute
Serves 2-4 people
• 3 large Jonagold apples
• 1 large sweet onion
• 2 bell peppers, roasted and skins removed
• 1 16 ounce bag Brussels sprouts, approximately 3-4 cups when shredded
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp dried thyme
• 4 links of your favorite sausage cut into rounds (I used Andouille sausage for an extra spicy flavor)
• Salt and pepper to taste
Place peppers on a pan under your oven’s broiler and check every few minutes to see when the skins have blistered and are black. Rotate every few minutes to make sure all sides are blistered and black. This is quick and easy to do on a grill if you have one. Turn oven or grill off and remove peppers from the heat source and cool.
While the peppers are roasting, slice the onions, apples, and Brussels sprouts into ₁⁄₈-¼” thick slices. Set aside and slice the sausages into ½” rounds.
Heat ½ tbsp of olive oil in a skillet on top of the stove. Place sausage rounds in the skillet and cook on medium/high heat until done, about 5-8 minutes. Remove sausage rounds from pan and add the remaining olive oil, sliced onions, apples, and Brussels sprouts. Saute mixture on medium heat until onions are translucent and starting to turn a golden color, about 7-8 minutes. Stir occasionally. Add the garlic, thyme, and salt and pepper and continue cooking for another 3-5 minutes.
Turn heat to low. Remove the charred skins off the roasted peppers and cut peppers into ¼” wide slices or smaller pieces. Add peppers and sausage into the pan and stir until incorporated.
Remove from heat and serve. We serve this with a side of rice, but choose whichever side you wish. Also good with mashed potatoes, baked potatoes, sweet potatoes, couscous, quinoa, etc.
Created by Melissa Donald
Story and Photos by Melissa Donald
P.S. Try this fall dutch baby with sauteed apples recipe.