Sweet Turkey Sausages with Red Peppers, Apples, and Onions, served on top of Mashed Red Skinned Potatoes and sprinkled with some Fresh Parsley.

I am alllllmost about to throw up my little hands in defeat, as the slowly dwindling fruit bowl of apples ominously awaits me each morning. I studiously attempt to ignore the bright, inquisitive red and green orbs when assembling my morning cup of tea. It is a constant little fruit, with the longevity and tenacity to stay relevant in my everyday cooking, much like Catherine of Aragon was to stay Queen of England. Her season as Queen outlasted the rest of Henry VIII's wives reigns put together. And these apples keep finding their way into different dishes, as there are only so many baked goods full of apples you can consume before incessantly craving enormous amounts of sodium to combat the mass amounts of sugar.

While this cake perfectly embodies Autumn and all that comes with it, one cannot exist solely off of decadence for every meal, even if you are an adult. Balance between whole, nutritious foods (including those delicious green vegetables) and delicate confections make you appreciate the differences and nuances of each morsel of food you savor. The applesauce, the cake, and an apple crisp all landed on the sweetly decadent side of the fence, and sadly the stuffing in this chicken did not quite balance out the scales. I needed some savory, deliciously salted, food to re-enchant those tepid tastebuds.

The tang of the Apple Cider Vinegar intertwines with the natural sweetness of the Apples, while the whole thing nestles into a bed of Mashed Potatoes.

Discussing with my husband what to do with the apples, I mentioned a few savory ideas. He said he trusted my judgement, which meant he would have preferred a pie. My husband, whose palate I vastly expanded after we met, was pretty silent as he worked his way through the plate. Not the kind of silence that breaks a cold sweat down your trembling back, but the kind of reverent silence that has laser like focus. This dinner was a complete grand slam kind of home run, and completely the kind of meat and potatoes meal that he can get behind (as much as he can as it is not beef). When a meal is so obviously this much husband approved, it needs to be recorded for future dinner endeavors.

Though there are few additional spices used, the flavors are boldly comforting and homey, perfect for Autumn.

I am almost shamefacedly offering yet another recipe that incorporates apples, but this little dinner I threw together on a whim turned out so satisfying and savory I had to share it. Meltingly tender, caramelized onions mingle with softly sweet red peppers and apples. Among these little beauties crisp, juicy little turkey sausage links nestle down and everything is blanketed with a pan gravy that butter glistens in while the acidity of the apple cider vinegar cuts through all the rich, hearty flavors. I served it atop of some simple mashed red potatoes, skins on, and with each bite i burrowed farther into the serenity that only Autumn can bring.

Comfortable, delicious, and savory, the natural sweetness of the Apples pair beautifully with the Turkey Sausage.

Sweet Turkey Sausages with Red Peppers, Apples, and Onions

Author: Iris Anna Gohn

Servings: 5

This is one of those dinners that can be thrown together and on the table within an hour. Actually, by my estimation it took longer to get the mashed potatoes together because they took longer to cook till fork tender.

These sausages absorb the acidity and sweetness from both the apple cider vinegar and the apples. I chose the Sweet Italian Turkey Sausage links as I thought the milder spices would complement the fruit and vegetables, rather than compete with them.

I say this is 5 servings as I would serve this over potatoes and with a salad for some roughage.

These leftovers made killer sub sandwiches. Slice the leftover sausages thin, and serve with the veggies and apples on a French Bread mini loaf with Mayo and Dijon mustard, with a little sliced Mozzarella on top. Bake in the oven for 10 minutes at 350 F. It's absolutely delicious. And I guess that sandwich is inadvertently the 5th Apple recipe I have offered.

Ingredients

1 package, 5 links, Sweet Italian Turkey Sausage (You can substitute Pork Sausage Links, if you prefer Pork)
2 Tbsp Extra Virgin Olive Oil, divided
1 small Onion, sliced into 1/4 inch strips
1 Red Pepper, sliced into 1/4 inch strips
1 1/2 Tsp minced Garlic
1/2 Tsp Ground Thyme
1/4 Tsp Sea Salt
1/4 Tsp Fresh Ground Black Pepper
2 medium tart Apples, peeled, cored, and sliced into 1/4 inch slices. (Use a tart, firm fleshed Apple such as Braeburn or Honeycrisp, as they will retain their shape while cooking without breaking down)
1/2 Cup Chicken Stock
3 Tbsp Apple Cider Vinegar
1 Tbsp Cornstarch

To Serve:

Mashed Potatoes
Fresh Parsley, chopped

Directions

In a large skillet that has a lid, heat 1 Tbsp Olive Oil over medium high heat, uncovered.
When the oil is shimmering and a drop of water sizzles when testing the heat, carefully place the Turkey Sausage links in the pan and reduce heat to medium. Lightly brown on all sides of the links, about 2 minutes each side, then remove from pan and set aside.
Add to the now empty pan the remaining olive oil and butter. Raise the heat just a bit, and add in the onions, salt and pepper.
Sweat the onions for about 5 minutes, then add in the Red Peppers, Garlic, and Ground Thyme. Mix thoroughly so the spices cover everything and sauté for about 2 additional minutes.
As the Peppers very slightly begin to soften, add in the Apples and stir to combine. Once the apples are mixed in, nestle the Turkey Sausage links back into the pan.
Add in the Chicken Stock, Apple cider vinegar, stir to coat everything, then reduce heat to just below medium. Cover and simmer about 15 minutes, stirring occasionally.
After 15 minutes, check to see if the onions are completely soft and the red peppers have relaxed enough to flop but still maintaina little of the integrity of the crisp. If it's reached this stage, whisk in the Cornstarch and cover for another 5 minutes.
After the 5 minutes, stir and check the viscosity of the pan gravy. Taste and adjust salt and pepper if needed.
Serve over mashed potatoes with a sprinkle of fresh parsley.