Skillet Sausage and Apples

By VerneJ

"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."--Cooking with Paula Deen, Recipe of the week (21 Jan. 2015).

Ingredients

• 4 slices center-cut bacon
• 2 (1 pound) packages kielbasa
• 1 1/4 cups apple cider
• 2 tbsp stone-ground mustard
• 3/4 tsp caraway seeds, crushed
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 (10 oz) bag angel hair coleslaw
• 1 Gala apple, cored and sliced

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

1. In a large, deep skillet, cook bacon over medium heat 6 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble.

2. Cut sausage into 3- to 4-inch pieces. Add sausage to pan; cook 5 minutes or until browned, turning frequently. Remove sausage from pan.

3. Slowly stir apple cider into pan drippings. Add mustard, caraway seeds, salt, and pepper. Add slaw and sausage to pan; top with apples. Cover and simmer 10 minutes or until cabbage and apples are tender. Sprinkle with bacon.