Baked Apples Filled With Sausage

Submitted by Montana-GemBob

"Just great food. Serve for breakfast or maybe supper with rice or a type of potato or just because. Time to make is just a guess. It depends on the size of the apple. So keep an eye on it."

 

• Ready In: 40mins
• Ingredients: 3
• Serves: 6

ingredients

• 6 large apples- granny smith apples
• 1 lb hot pork sausage (your favorite brand)
• 3 tablespoons brown sugar

directions

1. Wash the apples and cut a slice off the top to make it even.
2. Core the apples.
3. Scoop out about half of the pulp in the apple leaving some.
4. Combine the pulp that you scooped out with the sausage and the brown sugar.
5. Fill the apples with the sausage mixture.
6. Place in an 8x8 baking dish and bake in a 375 degree oven for 30 minutes or until it is done.
7. The time on this is not completely accurate. You need to just keep an eye on it until it is ready.

Reviews

[Bobtail]

This was a learning experience for me! I discovered that I mutilate apples when I try to core them without a corer. So in order to "save my apples", I cut them in half and then cored them, slicing out more of the pulp. Proceeding with the recipe, layered the sausage mixture over the apple halves, not as attractive as whole apples would have been, but it worked. I did bake uncovered for about 30 minutes and decided to put the cover on for a few minutes, hence my 2nd learning experience ....apples will "foam" up when covered LOL! This may not occur if the apples had been whole. However, it is really not necessary to cover the dish. After all this, I really enjoyed this recipe. It smelled delicious while cooking, just like fall! The sweet/tartness of the apples was delicous with the slight spiciness of the sausage, great combination. I have leftovers to take for lunch next week and I look forward to it. Thanks Montana-GemBob!

 

[Susie D]

I reduced the amounts to make 2 apples. This was very different for me, however my DH really liked it. I am not much on cooked fruit so enjoyed the sausage stuffing more than the baked apple. Thank you for sharing your recipe! Reviewed for PAC Fall '07.