Skillet Sausage and Apples

Skillet Sausage and Apples

Cooking supper in one pot is such a convenience, especially when the results are as quick and tasty as this dish. Smoked sausage or andouille sausage can be used instead of kielbasa, and Granny Smith or Fuji apples are a good swap for Gala apples.

Skillet Sausage and Apples
Makes 4 to 6 servings
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Ingredients
  1. 4 slices center-cut bacon
  2. 2 (1-pound) packages kielbasa, cut into 4-inch pieces
  3. 1¼ cups apple cider
  4. 2 tablespoons stone-ground mustard
  5. ½ teaspoon salt
  6. ½ teaspoon ground black pepper
  7. ¼ teaspoon caraway seeds, crushed
  8. 1 (10-ounce) bag angel hair coleslaw
  9. 1 Gala apple, cored and sliced
Instructions
  1. In a large, deep skillet, cook bacon over medium heat for 6 minutes or until crisp, turning occasionally. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble.
  2. Add sausage to pan; cook, turning occasionally, for 5 minutes or until browned on all sides. Remove sausage from pan.
  3. Slowly stir apple cider into pan. Add mustard and next 3 ingredients. Add slaw and sausage to pan; top with apple. Cover and simmer for 10 minutes or until cabbage and apple are tender. Sprinkle with bacon.
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