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!
For this recipe, I used hot Italian Sausages - the spiciness coupled with the sweetness of the apples and the acidity of the vinegar creates an awesome sweet and slightly spicy texture on your palate. You can certainly substitute mild sausages if spicy isn't your thing.
You can also substitute red wine vinegar for a lighter complexity.
Use organic products if you can.