Pat's Sausage and Apple recipe

For those with a sweet tooth; serves 2-3 depending upon appetites


1. Pre-heat oven to 400'F

2. Fry sausages in a little butter with a shot of cider and a shot of Marsala - cook until browned (allowing the alcohol to evaporate)

3. Layer sausages, apples, then sugar, then apples, then sugar (until you've run out) into a baking dish; cover and bake at 400'F for 10 minutes

4. Turn the oven down to 350'F and bake for an additional 15 minutes

5. While the sausages are baking, make some orzo (we like to make 1/2 lb. adapted from Anderson's How to Cook Without A Book - cook according to package directions (which includes draining and rinsing, unlike Anderson's recipe) drain & rinse, then put 1 tbsp. of butter in the pan - melt it and manuever it around the pan so the pan is buttered enough to allow you to dump the rinsed orzo back in without them sticking to the hot pan; put the orzo back in the pan along with 4 tbsp. of grated parmesan cheese and a 1/2 tsp. of salt; mix until the cheese is melted)

6. Serve sausages and apple slices over the orzo or side-by-side; the sausages and apples should have some remaining juice (melted sugar, pan sauce, apple juice, etc.) in the dish - use as much as you like (I like to ladle extra over the orzo)

Adapted from Cooking With Gourmet (a Gourmet magazine extra), p. 33 "Ham Steak and Carmelized Apples" and Joy of Cooking (1965) p. 259 "Sausage With Apples"

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