SAUSAGE-STUFFED BAKED APPLES
1 pound sausage*
2 tablespoons minced yellow onion
1 garlic clove, minced
8 green apples (baking type)
3 tablespoons packed brown sugar
8 bacon slices, chopped in small pieces
Brown sausage. Add onion and garlic. Stir for 3-4 minutes until onion begins to turn light brown and is softened. Drain the mixture thoroughly.
Wash and core but do not peel the apples. Stuff the cored apples with the sausage mixture. Sprinkle with brown sugar and top with the bacon. Put into an oven-safe baking dish.
Bake at 350 degrees F for about 40-45 minutes or until apples are soft.
*Use all ground bulk sausage or a combination of bulk and mild to hot Italian sausage. If using hot Italian sausage, you may wish to omit the garlic.
Makes 4 servings
Source: Jo Anne Merrill
1 pound sausage*
2 tablespoons minced yellow onion
1 garlic clove, minced
8 green apples (baking type)
3 tablespoons packed brown sugar
8 bacon slices, chopped in small pieces
Brown sausage. Add onion and garlic. Stir for 3-4 minutes until onion begins to turn light brown and is softened. Drain the mixture thoroughly.
Wash and core but do not peel the apples. Stuff the cored apples with the sausage mixture. Sprinkle with brown sugar and top with the bacon. Put into an oven-safe baking dish.
Bake at 350 degrees F for about 40-45 minutes or until apples are soft.
*Use all ground bulk sausage or a combination of bulk and mild to hot Italian sausage. If using hot Italian sausage, you may wish to omit the garlic.
Makes 4 servings
Source: Jo Anne Merrill
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Quick-Mix Homemade Country-Style Sausage
- Easy Kielbasa Cassoulet
- Orange Barbecued Ribs (using bottled barbecue sauce, oven or grill)
- Steamed Kimchi and Pork Buns (using refrigerated biscuit dough)
- Oven Fried Pork Loin (with breading)
- Spiced Pineapple Pork Roast
- Ribs with Blender Barbecue Sauce
- Honey-Glazed Ham Steaks (serves 2)
- Skewered Pork Potpourri, Sphere Browning Barbecue Sauce for Pork (using instant coffee and catsup)
- Country Fried Pork Tenderloin with Gravy
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!