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unsalted butter pork sausage Vidalia onion apples calvados apple brandy heavy cream kosher salt freshly ground black pepper
Viewed: 18 - Published at: 4 years agoIngredients
- 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
Method
- 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. Saute over medium heat for 5 to 7 minutes, or until the onion is soft. Add the apples and saute 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.
