Recipe: Fried Sausage with Apples, Pineapple, or Baked with Cabbage and Apples (1953)

FRIED SAUSAGE

Select 1 1/2 to 2 pounds of sausage, bulk or link.

TO COOK BULK SAUSAGE:
Mold cakes about 1/2 inch thick and fry. In an uncovered pan, cook the cakes slowly and thoroughly until brown and crisp on both sides. Remove the cakes, drain on paper to take up the fat, and keep hot.

TO COOK LINK OR CASED SAUSAGE:
Prick the casing in several places with a fork, lay the pieces in a cold frying pan, add 1 or 2 tablespoons of water, cover, and steam for a few minutes. Then take off the lid and finish at moderate heat until thoroughly done, turning frequently for even cooking.

VARIATIONS:

WITH APPLES:
Slice up tart, firm apples, leaving the skins on. To 3 or 4 tablespoons of sausage fat in the pan, add the apples,, sprinkle with sugar, cover, and cook slowly until the apples are tender. Then remove the cover, turn the apples carefully so the pieces will hold their shape, and let them brown. Serve the fried apples on a hot platter with? the fried sausage.

WITH PINEAPPLE:
Drain slices of the canned fruit and brown in 3 or 4 tablespoons of the sausage fat. Serve the fried sausage on the pineapple slices on a hot platter.

BAKED WITH CABBAGE AND APPLES:
Put a layer of shredded raw cabbage into a lightly greased baking dish, add a layer of raw sliced apples, another of cabbage (red or green), and so on. Salt each layer as it is put on and have apples as the top layer. Lay the fried sausage over the top. Mix 1 tablespoon each of vinegar and of the fat from the sausage pan and pour over the contents of the baking dish. Cover and bake at 350 degrees F until the cabbage and apples are tender. Serve from the dish in which cooked.

From: Recipelink.com
Source: Recipe booklet: Meat for Thrifty Meals, Home and Garden Bulletin 27, USDA, 1953