Sausage and Apple Saute

By Jackie618

Ingredients

• This recipe originally called for an added 1-1/2 lbs (700g) of cubed russet potatoes to be added with the apples, but I didn't have any on hand and we had plenty of starch in the rest of the meal, so I skipped it.
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 450 g (1 pound) Italian sausage (bulk, or links with casings removed)- sub turkey sausage
• 1 large apple, such as Rome or Braeburn, peeled and cut into 1/2-inch dice
• 2 tablespoons tomato ketchup
• 2 tablespoon Dijon mustard
• 2 tablespoons water
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh flat-leaf parsley

Details

Adapted from manggy.blogspot.com

Preparation

Step 1

Heat half the oil in a large skilleto ver medium-high heat. When the oil is hot, add the sausage and onion and cook, breaking up the sausage, until the sausage is golden brown, about 8-10 minutes. Park the sausage and onions into a separate dish.

Add the remaining oil in the skillet, then add the apples. Cook until the apples are golden brown, about 10-12 minutes. Meanwhile, mix the ketchup, mustard, thyme, parsley, and water in a small bowl. Return the sausage and onions to the skillet and stir in the ketchup mixture. Cook until the hash has browned nicely, about another 5 minutes. Season to taste with more salt (which I didn't add) and pepper (which I did) before serving.

Read more: http://manggy.blogspot.com/2008/06/sausage-and-apple-saut.html#ixzz2IfXJqH8i