Let's get those apple recipes in high gear. More and more days have a fall tinge to them. Sure, the temps here in Texas continue to be in the summer category, but the rain has broken the drought. After last night's rain shower, as we stepped outside Hubby remarked, "A fall evening almost." And the dinner in our skillet was a perfect accompaniment.
Prevention magazine named them this month's "superfood" and notes that from September through November apples are at their flavor- and nutrition-packed peak. It tells us that apples pack a wallop of vitamin C and cancer-fighting antioxidants as well as more fiber than a bowl of bran cereal--for less than 100 calories each.
Pair apples (today's featured recipe recommends Granny Smith or Idared for their tartness) with sausage and maple syrup and you have a meal that's great for breakfast, lunch, or dinner.
When Hubby and I dined on this "breakfast for dinner" meal, we accompanied it with toast and Peach Preserves (made from our orchard's peach trees and mentioned in an earlier blog this summer.)
And talk about quick! Apple-Sausage Saute was on the table in the blink of an eye. Love it, love it, love it!
No wonder Hubby sensed fall in the air. We can live with a few more weeks of those steamy Texas high temps as long as we cling to that promise; Apple-Sausage Saute helps a bunch.
4 teaspoons olive oil
1 pound precooked turkey sausages, cut into 1/2-inch diagonal slices
4 medium tart apples (such as Granny Smith or Idared), peeled, quartered, and cut into 1/2-inch wedges
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2 tablespoons sugar-free maple syrup
Heat 2 teaspoons of the oil in large nonstick frying pan over medium heat. Add sausage and cook, turning often, until lightly browned, about 6 minutes. Remove from pan. Add remaining 2 teaspoons oil to pan. Put in apple, pepper, and thyme and drizzle with syrup. Cook, tossing often, until tender, 12 to 14 minutes. Return sausage to pan and toss with apple to heat through. Makes 4 servings.