Skillet Sausage and Apples

By srumbel

Cooking supper in one pot is such a convenience, especially when the results are as quick and tasty as this dish. Smoked sausage or andouille sausage can be used instead of kielbasa, and Granny Smith or Fuji apples are a good swap for Gala apples.
from cookingwithpauladeen.com

Ingredients

• Makes 4 to 6 servings
• 4 slices center-cut bacon
• 2 (1-pound) packages kielbasa, cut into 4-inch pieces
• 1 1/4 cups apple cider
• 2 tablespoons stone-ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon caraway seeds, crushed
• 1 (10-ounce) bag angel hair coleslaw
• 1 Gala apple, cored and sliced

Preparation

Step 1

In a large, deep skillet, cook bacon over medium heat for 6 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble.
Add sausage to pan; cook, turning occasionally, for 5 minutes or until browned on all sides. Remove sausage from pan.
Slowly stir apple cider into pan. Add mustard and next 3 ingredients. Add slaw and sausage to pan; top with apple. Cover and simmer for 10 minutes or until cabbage and apple are tender. Sprinkle with bacon.