SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPL…
In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.
Provided by Lidey Heuck
Total Time 50 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
- Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
- Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
- Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.
BAKED APPLES RECIPE - BBC GOOD FOOD
Little hands aged from 3-6 can help make these sweet treats, best served with vanilla ice cream
Provided by Good Food team
Categories Dessert, Dinner
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
- Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
- Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
- Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.
Nutrition Facts : Calories 127 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.07 milligram of sodium
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SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPL…
In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.
See details
BAKED APPLES RECIPE - BBC GOOD FOOD
Little hands aged from 3-6 can help make these sweet treats, best served with vanilla ice cream
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 127 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dessert, Dinner
Cuisine British
Calories 127 calories per serving
- Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.
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PORK LOIN WITH SAUERKRAUT AND APPLES – INSTANT POT RECIPES
This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and kraut are sometimes served over mashed potatoes. It might sound like a crazy combination, but the flavors meld to create a sweet and savory sauce. Try them over cauliflower mashed potatoes to soak up all that goodness.
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Reviews 5
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- Slice and serve with sauce. Enjoy!
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CINNAMON STEWED APPLES RECIPE | MYRECIPES
A terrific companion for ham or pork, this cinnamon stewed apples recipe can be doubled easily and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.
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Reviews 4.5
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Reviews 4.5
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- Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.
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Reviews 4.5
Calories 121 calories per serving
- Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.
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BAKED APPLES RECIPE | TRISHA YEARWOOD | FOOD NETWORK
Wondering what to do with all of those apples you just picked? It doesn't get easier than Trisha Yearwood's classic Baked Apples recipe. Just core the apples and stuff with a mixture of butter, brown sugar, cinnamon and pecans, then bake. Bonus: Your whole house will smell like fall.
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Reviews 4.9
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Category dessert
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- Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.
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