Categories: Dressings- Stuffing- Gravies
Ingredients
- 1/2 Lb. pork link sausages
- 4 or 5 crisp eating apples, such as Fuji
- 1 Tbsp. granulated sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. salt
- 1/4 tsp. sage
- 2 Tbsp. cognac
- 1/4 cup Port
- 1/4 cup chicken OR vegetable stock or broth
Directions
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In a large skillet, saute sausages until lightly browned. Drain off most of the fat. Place sausages in a bowl and mash roughly with a fork.
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Peel, quarter and core apples. Cut quarters into 2 or 3 lengthwise segments. Saute a few at a time in the hot sausage fat in skillet until lightly browned and almost tender but retain their shape.
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Remove apples to a plate and sprinkle with sugar, cinnamon, salt, sage and cognac.
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Pour fat from skillet. Add Port and stock and boil rapidly until liquid has reduced to 2 to 3 tablespoons. Pour over cooked sausages.
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Cool and mix apples and sausages together. Stuff mixture loosely into duck cavity and roast according to directions.