Southeastern Ohio Fried Apples with Country Sausage
Tart apples cooked down in sausage drippings with brown sugar and a pinch of cinnamon, served beside thick patties of country sausage. Sweet, smoky and buttery, it is a hill-country breakfast plate that also holds up as a supper side.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Cast iron skillet
- •Paring knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30
- carbs
- 34
- protein
- 18
- calories
- 480
Instructions
- 1
Place the sausage patties in a cold cast-iron skillet over medium heat. Flip once and cook until browned through, about 10 minutes.
- 2
Move the patties to a plate and keep warm. Leave about 2 tablespoons of drippings in the skillet.
- 3
Add the butter. Let it melt completely into the drippings.
- 4
Place the apple wedges in a single layer. Cook without moving them for 4 minutes until browned.
- 5
Flip the apples and pour in the cider. Cook for 5 minutes more until just tender.
- 6
Sprinkle in the brown sugar, cinnamon, and salt. Stir gently to coat the apples.
- 7
Cook for 3 to 5 minutes more. Stop when the syrup thickens and coats the fruit in a shiny glaze.
- 8
Spoon the apples onto plates next to the sausage patties. Serve hot.
Chef's tips
Pick a firm, tart apple so the slices keep their shape. Leave the skins on for extra color and texture.
Storage
Refrigerate the apples in an airtight container for up to 4 days.
Reheating
Warm in a skillet over low heat with a small pat of butter.
Common mistakes to avoid
- •Slicing the apples too thin, which makes them break down into sauce.
- •Adding the sugar too early, which causes it to burn in the hot drippings.
Serving suggestions
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