Best Red Cinnamon Apples With Tiny Pork Sausages Recipes

BAKED SAUSAGES WITH APPLES SHEET PAN DINNER

Baked Sausages with Apples Sheet Pan Dinner image

Baked Sausages with Apples Sheet Pan Dinner - these pork sausages are perfectly baked together with apples, fingerling potatoes, baby carrots and lots of fresh herbs, all in one pan making it super easy for cleanup and ready in just 35 minutes!

Provided by Joanna Cismaru

Time 35m

Number Of Ingredients 11

Ingredients

2 large apples (cored and cut into cubes, I used Granny Smith)
1 1/2 pound fingerling potatoes
1/2 pound baby carrots
1 large red onion (cut into wedges)
2 tablespoon fresh sage (chopped)
2 tablespoon fresh rosemary (chopped)
2 tablespoon honey
3 tablespoon olive oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
4 links pork sausages

Steps:

Preheat the oven to 400 F degrees.
In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
Bake for 30 minutes or until golden and cooked through.

Nutrition Facts : Calories 681 kcal, Carbohydrate 59 g, Protein 21 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 1066 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving

HOMEMADE PORK AND APPLE SAUSAGES

Homemade Pork and Apple Sausages image

Make and share this Homemade Pork and Apple Sausages recipe from Food.com.

Provided by Phyllis Elias

Categories Pork

Time 50m

Yield 12 large sausages, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 kg pork belly
1 large onion
1 large cooking apple
2 teaspoons marjoram
2 teaspoons dried sage
2 teaspoons dried herbs
grated nutmeg (about an eigth of a nut)
ground black pepper
ground sea salt
100 g white breadcrumbs
sausage, skin (my friendly butcher lets me buy some from them)

Steps:

First make the breadcrumbs in a food processor, so they are fine.
Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
Since nothing has been pre-frozen, these will freeze well.
Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
Prior to cooking, pierce the skins to prevent bursting.