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Glazed Apples and Sausage Recipe
Glazed Apples and Sausage Recipe photo by Taste of Home

Glazed Apples and Sausage Recipe

Publisher Photo
Jennie Wible dresses up hearty pork sausage links with slices tart apples, chopped onion and brown sugar to make this morning mainstay. She fixes the full-flavored side dish when hosting brunch at her Hamilton Square, New Jersey home.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 2 pounds uncooked Johnsonville® Smoked Sausage
  • 2 large tart apples, peeled and sliced
  • 1 large onion, chopped
  • 1/3 cup water
  • 1/4 cup packed brown sugar

Nutritional Facts

1 serving (1 each) equals 473 calories, 35 g fat (12 g saturated fat), 94 mg cholesterol, 1,471 mg sodium, 15 g carbohydrate, 1 g fiber, 23 g protein.

Directions

  1. Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through. Yield: 8 servings.
Originally published as Glazed Apples and Sausage in Quick Cooking November/December 2002, p12

Nutritional Facts

1 serving (1 each) equals 473 calories, 35 g fat (12 g saturated fat), 94 mg cholesterol, 1,471 mg sodium, 15 g carbohydrate, 1 g fiber, 23 g protein.

Reviews for Glazed Apples and Sausage

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 19, 2013

"The first time I made this recipe, I did not use the onions. It was really tasty and well received. The next time I did use the onions and it was delicious!! It sounds like an odd combination, but all the ingredients work well together. Both men and women enjoy this dish."

MY REVIEW
Reviewed Nov. 18, 2011

"Very simple and yummy!"

MY REVIEW
Reviewed Jul. 10, 2010

"This is a great alternative to boring bacon. I've been making it for at least a couple of years, and I give it five stars for easy and awesome!"

MY REVIEW
Reviewed Dec. 23, 2009

"This has become a Christmas morning tradition."

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