Saucisses aux Pommes
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- six moderate-sized cooking apples
- Cut
- Applesauce
- one ounce of butter
- Roast pork
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- [Sausages with apples — an Alsatian dish.] Take six moderate-sized cooking apples, cut them into thin quarters ;
- take one pound of sausages (French ones are best), put one ounce of butter in a frying-pan, then your sausages, then your apples, keeping on turning them all over so that both sides get done at the same time without being burnt.
- It is a most savoury dish, and very wholesome, as the apples take off a great deal of the richness of the sausages.
- It reminds one of applesauce being eaten with roast pork in England.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife