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olive oil
4 to 6 large sausages, such as savoury farmer's, turkey or Italian sausages
3 small onions
3 small firm apples, such as McIntosh or Royal Gala
1/2 cup apple juice
1/4 cup apple jelly or hot pepper jelly
2 tbsp Dijon mustard
1 tsp dried basil leaves
Generous pinch freshly ground black pepper
Lightly coat a large, wide frying pan with oil and set over medium-high heat. Prick sausages in several places, then add. Cook until well browned all over, turning often, 5 to 7 minutes. Add more oil, if needed. Meanwhile, cut onions into wedges. Cut unpeeled apples into thick wedges, discarding cores. Then remove sausages to a plate.
Reduce heat to medium. Add onions to pan. Stir often until they start to brown, about 2 minutes. Add more oil, if needed. Then add apple wedges. Stir often until lightly browned, 3 to 4 minutes. Meanwhile, in a small bowl, whisk juice with jelly and Dijon. Jelly will be clumpy. Pour into pan. Sprinkle with basil and pepper. Using a wooden spoon, stir until jelly melts. Return sausages to pan.
Reduce heat to medium-low, cover and stir occasionally until sausages are cooked through, 8 to 10 minutes. Then if apples are not as tender as you like or sauce is not thick enough, continue simmering, uncovered, stirring occasionally a few more minutes. Taste and add more basil or pepper, if needed. Terrific over wide egg noodles.
Calories 278, Protein 10.6g, Carbohydrates 23.3g, Fat 16.2g, Fibre 1.8g, Sodium 517mg.
Visit your local market or butcher and load up on a variety of sausages. They're absolutely delicious pan-fried with colourful fall apples.