Apples and Chicken Sausage

I don't eat much sausage, but occasionally chicken sausage is a tasty and easy weeknight option. This recipe combines sweet sauteed apples with wilted spinach and seared sausage. It's hearty, but not heavy. Plus it takes no time to make, and involves just one pan. I used this recipe from Bon Appetit, with some adjustments.

Total time to cook: 30 minutes
Makes two servings

Two Italian-style chicken sausages, cut into 1/2-inch rounds
2 apples, cored and cut into one-inch pieces
1 bunch fresh spinach, roughly chopped into large pieces
1 tbsp olive oil
1/4 cup white wine
2 tbsp white wine vinegar
Kosher salt and black pepper, for seasoning

- Heat the olive oil over medium heat in a medium or large pan.
- Cook the apples until they're golden brown, at least eight minutes.
- Add the sausage, and cook until the pieces are browned on all sides, about five to 10 minutes.
- Pour the white wine and vinegar into the pan and stir with a wooden spoon, scraping up any browned bits stuck to the pan.
- Bring the liquid to a boil and then reduce the heat to low, simmering for about five minutes. The liquid should thicken and coat the back of a spoon.
- Stir in the spinach, tossing regularly until it starts to wilt (I would do a little bit at a time, making room as it wilts.) Season with a little salt and pepper and serve hot.

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