Raising my hand to admit that I am a magazine addict. I get way too many. I find a great deal or get them as a gift and they just keep coming. I do my best to get through them all and then donate them to the gym locker room so someone else can enjoy it too.
The biggest purpose they serve is cooking inspiration. An idea here, a recipe to try and recreate there and I somehow keep finding torn out pages in my gym bag, our mail bowl and clipped to the fridge.
I was cleaning out all these inspiration pages and Beer Glazed Sausage and Apples caught my mind. Originally from Better Home and Gardens (yes I am 60+ and readily admit to loving this magazine). A few ingredient changes and we came up with a late lunch for a chilly Sunday afternoon.
Scott ate 2 big plates of this and I ate every single thing off my plate (and that rarely happens). You can taste the amber flavors from the beer and the sweetness from the apples is such a great balance to the sausage.
Beer Glazed Sausage and Apples
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Keywords: entree
6036544Ingredients (Serves 4)
- 12 ounce bottle amber beer (such as Schells Firebrick)
- 1/2 teaspoon crushed red pepper
- 1 16 ounce package smoked chicken sausage (such as Hillshire Farms of Johnsonville)
- 2 cups frozen, de-shelled edamame
- 2 tbsp butter
- 2 medium Gala apples, cored and thinly sliced
- 2 tbsp packed brown sugar
- 1 tbsp cider vinegar
- 1 tsp finely grated orange peel
- 8 sage leaves
Instructions
In a large saucepan combine 1/2 of the beer and the crushed red pepper; bring to a boil. Add edamame and cook 5-6 minutes. Drain and set aside.
In a large skillet melt 1 tablespoon butter; add apples. Cook 5-6 minutes. Transfer to a plate
Add sausage to skillet. Cook, until browned on all sides. Add to the plate the apples are on.
Add remaining beer to skillet, stir to scrape up browned bits. Add remaining 1 tablespoon butter, brown sugar, cider vinegar, and orange peel. Bring to boiling; reduce heat and boil gently, uncovered, 5 to 6 minutes or until slightly thickened.
Return sausage, apples and edamame to skillet. Stir into the sauce. Add half the sage and stir to combine.
Serve. Top with remaining sage leaves.
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