Pan Roasted Sausages With Apples, Onions and Sage

Does this sound like fall or what! I even cut some turnips into thin wedges and added them. Beautifully seared meat that's perfectly cooked is called pan roasting, and it's foolproof.

Remember to use a heavy oven-proof skillet and have your meat at least an inch thick for perfect oven roasting.

Pan Roasted Sausages with Apples, Onions, and Sage
4 servings
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Adapted from Coastal Living Magazine

2 tablespoons olive oil, divided
6 sweet Italian sausages (about 1 1/4 pounds
1 large sweet onion, cut into 1/4-inch thick slices
8 garlic cloves, sliced
1/2 (8-ounce) package baby portobello mushrooms, quartered
1 red bell pepper, sliced Thank goodness I frozen all those peppers.
2 Golden Delicious apples, cut into 1/2-inch -thick wedges. I use Granny Smith.
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken broth

1. Preheat oven to 350 degrees F. Heat 1 tablespoon oil i a large oven-proof skillet over medium-high heat. Add sausage, and cook, turning occasionally. 6 minutes or until browned. Remove from skillet, and set aside.

Heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Add mushrooms, and cook 1 minute. Add bell pepper and apples, and cook stirring occasionally, 3 minutes or until mixture is slightly softened. Stir in sage, salt, and pepper; cook 1 minute. Stir in broth and sausages.

3. Bake 20-25 minutes or until sausages are cooked through and vegetable are tender.

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