Aromatic and savory is why you will want to try this delightfully rich flavored dish where the sausage, apple, and balsamic vinegar are all stars. When I set out writing the recipe for this dish, I was a bit skeptical how the apples will work. The idea for this dish came from seeing sausage dishes that had grapes on some restaurant menus and I did see one of my favorite chefs, Ina Garten, make a roasted sausage and grape recipe.
Wow – am I glad I made this dish? Yes. Yes. Yes. The enticing aroma bought the whole family to the kitchen asking, “What smells so good?” I’m glad I used Granny Smith apples – it has a tarty-sweetness compared to grapes and it complemented the spiciness of the sausage perfectly. The apples were nice and soft and the sweet-tart flavor of balsamic vinegar really added more depth to the turkey sausage – Heavenly indeed. The steps are simple and easy to follow. I usually serve this as an appetizer, however, it can also be served with your favorite pasta.
I encourage you to try this easy dish. Your feedback, comments or questions is appreciated. Don’t want to miss a beat of what Heavenly tasting recipes are cooking up in Juliet Kitchen, sign up for email updates at the bottom of the page. Thanks for visiting.
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Fresh Turkey Sausage with Apples and Balsamic Vinegar Reduction
Ingredients
- 1 pound fresh turkey hot sausage (about 6 links)
- 1 Granny Smith apple cored and diced
- 1 small yellow onion thinly sliced
- 2 cloves fresh garlic thinly sliced
- 1 sprig fresh rosemary (about 6 inches long and cut in two)
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 3 tablespoons extra vigin olive oil
- 1/2 cup balsamic vinegar
- juice from 1/2 a fresh lime
Instructions
- Butterfly the Turkey Sausage (Use a knife to cut the sausage down the middle but do not cut all the way through. Using your two hands gently spread the two parts flat).Note: Fresh turkey sausage is very delicate. It also has a very thin casing that you can leave on or gently remove before splitting it into two).
- In a saute pan, heat two tablespoons olive oil over medium-high flame. Add the turkey sausages in a single layer. Brown the sausage on both sides (about two to three minutes per side). Remove the sausage from the pan and set aside.
- Reduce the flame to medium. In the same pan heat one tablespoon olive oil.Add the sliced onions and rosemary sprigs.Sauté for three minutes.
- Add the apples, sliced garlic, salt and black pepper. Sauté for about one minute.
- Add the balsamic vinegar and lime juice. Stir with a wooden spoon scraping up any remaining brown bits. Bring to a quick boil.
- Add the sausage, coating each side with the vinegar and onion, apple mixture. Reduce the flame to low simmer and cover the pan with a tight lid.
- Cook for 25 minutes and flip the sausage half way through the cooking. The balsamic vinegar will be nicely reduced to almost nothing.Note: The aroma is incredibly enticing.
- Plate, serve and enjoy!
Notes
