Recipe: Sausage Stuffed Baked Apples

Hi Linda,

I'm sorry this is coming late but I just ran across this recipe and remembered your request:

Sausage-Stuffed Baked Apples
rec.food.cooking/Jeane Bell, 11-23-96
Serves 4

4 baking apples, similar in size(Rome Beauty or Golden Delicious)
1 tbsp butter
1 cup minced yellow onions
1/3 cup finely chopped celery
1/4 cup currants
2 tsp freshly grated ginger
2/3 cup apple juice concentrate, straight from the can(do not dilute)
4 oz sausage, sliced or crumbled

Preheat oven to 275F.

Core apples, leaving bottom stem intact to hold filling securely. Enlarge the hole with a small knife to create a space about 2 inches deep and 2 inches across. Make sure the wall is at least 1/2 inch thick. Peel the outside of each apple about halfway down. Chop up the apple "insides" and set aside.

Melt the butter over medium heat in a skillet and add the onions. Saute for 5 minutes, then add the celery and apples insides and continue cooking for another 5 minutes until soft. Add the currants, ginger, and 1/4 cup of the apple juice concentrate and bring to boil. Cook over high heat for 30 seconds, until liquid thickens. Set aside.

Saute sliced or crumbled sausage until browned and add the apple mixture. Stir to combine. Divide among the 4 apples and place them in an 8x8 inch pan. Mix the rest of the concentrate with 1/2 cup water and pour in bottom of pan. Bake for 11/2 hours. Baste the apples generously with the liquid several times during the baking. If the tops start to brown, cover them with foil. Test apples with a knife. When it goes in easily (no crunch) they are done.

Let sit at room temperature until warm, then serve or let cool, then refrigerate. Cover the whole apple in foil and reheat to serve.

Happy Cooking!

Betsy
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