Sausage with Apples, Brussels Sprouts and Onions

Cooking with apples, onions and cream is a very European way of cooking, particularly in the northern regions of France, Germany, and Poland. I too cook with apples, onions and cream a lot as well. They make for a great combination. And a lot of times when I cook Brussels sprouts, I also add apples. The bitterness of the Brussels sprouts goes very nicely with the sweetness of the apples. Adding cream, well, that just makes it all that much better; and when you add butter too – well let’s just say perfection!

I took some Polish sausage out of the freezer and I didn’t just want to cook them up as bangers and mash or just put them on the grill. I wanted something with a little more pizzazz. So, I turned them into a very European dish and cooked them with the apples, Brussels sprouts and onions in a cream sauce that I served over creamy mashed potatoes. I completed the meal with a crisp, citrusy white blend to make a perfect spring dinner. This was a definite winner, and something I will definitely do again.

Sausage with Apples, Brussels Sprouts and Onions

1 1/2 lbs sausage

olive oil

2 apples, peeled and cubed

1 onion, diced fine

2 cups Brussels sprouts, quartered

salt & pepper to taste

1 tsp sugar

1 tsp thyme

2 TBSP apple liqueur, brandy, or something similar – optional

1 1/2 cups chicken stock

1/2 cup heavy whipping cream

3-4 TBSP butter

Cook the sausages first then remove the sausages and set them aside, keeping them warm.

In the same pan, add some olive oil and then saute the apples, onions, Brussels sprouts, seasonings and the sugar. Cook for about 3-5 minutes, or until the apples and onions are tender. It’s OK if there is a little caramelization. That will just add more texture and layers to the flavors.

If you are using the liqueur, carefully add it to the apple mixture. I used Tuaca.

Unless you really know what you are doing, and are comfortable with the flambe effect, remove the skillet from the flames before adding the alcohol. Otherwise, be prepared for this ….

Obviously, as you have seen it a few times before, I have been trained for this and once you know how to handle it, it’s not that big of a deal. The flames die down after about 1 minute. But you still have to be very careful.

After the flames die down, add the chicken stock. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 8-10 minutes, stirring frequently. Then add the cream. You may need to readjust the seasonings at this point too. Cook for about 2 more minutes. Then finish with butter. Make sure to fully incorporate the butter into the sauce mixture.

Add the sausage back to the sauce and heat thoroughly before serving.

I served mine over creamy mashed potatoes. But you can also serve it over either rice or noodles too. I liked it with the mashed potatoes because the potatoes absorb the excess sauce and make them oh so flavorful and tasty.

Stay safe and stay well Everyone! ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people. View all posts by ajeanneinthekitchen