Sausage and Apples in Brandy Cream Sauce

Name: Sausage and Apples in Brandy Cream Sauce
Ingredients: 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

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food52.com

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Servings: 2

Author : Merav

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Sausage and Apples in Brandy Cream Sauce

Ingredients

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2 tablespoons unsalted butter, divided4 high-quality pork sausage links (mild Italian works well here)1 medium vidalia onion, sliced into half-moons2 Granny Smith apples, peeled, cored, and sliced about 1/4-inch thick1/4 cup Calvados apple brandy (or any brandy)1 cup heavy creamKosher salt, to serveFreshly ground black pepper, to serve

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Instructions

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Step 1

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.

Step 2

Add the remaining 1 tablespoon of butter and the onion to the pan. Sauté over medium heat for 5 to 7 minutes, or until the onion is soft. Add the apples and sauté for 2 to 3 minutes longer. They should be cooked through but still firm.

Step 3

Pour in the brandy and allow it to reduce over high heat for about 3 to 4 minutes, until syrupy.

Step 4

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.