Pan-Roasted Sausages with Apples, Onions, and Sage

Coastal Living
Pan-Roasted Sausages with Apples, Onions, and SageRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Makes 4 servings


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2 tablespoons olive oil, divided
6 sweet Italian sausages (about 1 1/4 pounds)
1 large sweet onion, cut into 1/4-inch-thick slices
8 garlic cloves, sliced
1/2 (8-ounce) package baby portobello mushrooms, quartered
1 red bell pepper, sliced
2 Golden Delicious apples, cut into 1/2-inch-thick wedges
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken broth


Prep: 30 Minutes
Cook: 12 Minutes
Bake: 20 Minutes
Total: 1 Hour, 2 Minutes

1. Preheat oven to 350°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add sausages, and cook, turning occasionally, 6 minutes or until browned. Remove from skillet, and set aside.

2. Heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, 1 minute. Add mushrooms, and cook 1 minute. Add bell pepper and apples, and cook, stirring occasionally, 3 minutes or until mixture is slightly softened. Stir in sage, salt, and pepper; cook 1 minute. Stir in broth and sausages.

3. Bake 20 to 22 minutes or until sausages are cooked through and vegetables are tender.

Created date

September 2011