VEAL SAUSAGE WITH CALVADOS

Veal Sausage With Calvados image

Provided by chia2160

Categories Veal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

Previous Next

1 lb fresh veal sausage, cut into 3/4-inch slices (4-5 links)
ground cinnamon, to taste
1/4 cup calvados, applejack or 1/4 cup good apple cider
1/4 cup heavy cream
chopped fresh parsley leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.

Nutrition Facts : Calories 51.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.7, Carbohydrate 0.4, Protein 0.3