BRUNCH (continued)

COUNTRY STLE SAUSAGE AND FRIED APPLES

serves 4 to 6 (so I usually double it)



This is an old stand-by for me and I serve it at almost all my brunches. I take a shortcut by using Jimmy Dean's ready-made sausage instead of making my own. No one will know the difference. But be sure you cook the sausage thoroughly. Check by splitting a piece in the pan; it should not be pink in the middle. Lately, I've been using only one package of sausage (instead of my original two) and making the patties smaller so that I get about 12 patties. I double all the other ingredients so I can serve 12 guests. This dish can be prepared a day ahead and reheated in the microwave or, if you don't have something else in the oven, reheated at 200 degrees for about 25-30 minutes. Be sure to take it out of the refrigerator and bring it to room temperature before reheating.

Using Jimmy Dean sausage with sage, bought already packaged in a roll in your favorite grocery store, form 12 small patties with you hands, rolling the sausage into small balls and then flattening the balls with your palms. Peel and core 3 tart apples (I use Granny Smiths) and cut them into 6 wedges each. Fry the patties in batches (in a dry pan) in a large skillet over medium heat until well-browned, 3-4 minutes per side. Transfer to a plate lined with paper towels. Repeat for second batch.

Cook the apples in the same skillet in the sausage fat remaining in the skillet (or add a little butter if the pan is too dry), turning as they brown, until just barely soft, 8-12 minutes. Don't over cook them or they'll turn to applesauce. Sprinkle 1 tablespoon of sugar mixed with 1 teaspoon of cinnamon over apples and continue to cook, shaking skillet, until apples are glazed, about 5 minutes more. Return sausage to skillet to warm through. Or, if you're making this ahead, mix apples with sausage in a serving dish, cover with foil and refrigerate overnight. You can garnish this with chopped fresh sage if  you want but it's fine just like it is. I serve this in a souflle dish.

Note: it's a good idea to prepare the apple slices before you start cooking the sausage (or while you're cooking it). If you're worried about the apple slices turning brown while they're waiting to be cooked, you can sprinkle and stir them with a teaspoon - not too much - of fresh lemon juice. But since I'm going to brown the apples anyway, I never worry about this.

Stay tuned for more recipes for the brunch.