Cider Glazed Sausage Recipes

Steps:

• In a large skillet, brown sausage links. In a small bowl, combine the syrup, brown sugar and cinnamon; pour over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Steps:

• In large frying pan, combine brown sugar, cornstarch and seasonings.
• Stir in apple juice and cook over medium heat until thick and bubbly.
• Cut sausages in chunks and add to glaze mixture, turning to coat with glaze.
• Reduce heat, cover and cook until sausages are heated thoroughly.

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

Steps:

• In a large skillet, cook frozen breakfast sausage links, thawed, over medium heat, until dark brown on one side, about 6 minutes. Turn sausages over, and cook until golden, about 2 minutes. Add apple cider or apple juice to skillet, and raise heat to high. Cook, stirring occasionally, until cider thickens to a glaze, 4 to 5 minutes. Serve alongside frittata wedges.

Steps:

• Preheat oven to 350°.
• Prick sausages with a fork and place in a baking dish.
• Add apples, onion and cider.
• Bake 30-40 minutes, stirring occasionally, until sausage is cooked through and onions are tender.

Steps:

• In a large skillet or shallow heavy pot, heat oil over medium-high. Add onion and sausages and cook until sausages are deep golden brown, 6 minutes, turning sausages and stirring onion halfway through. Add sage and cider and season with salt and pepper. Bring to a rapid simmer and cook until cider is syrupy and coats the back of a spoon, about 30 minutes.
• Meanwhile, in a medium saucepan combine squash, potato, and apple. Cover by 2 inches water and bring to a rapid simmer over medium-high. Cook until squash and potato are tender when pierced with a knife, 15 minutes.
• Drain vegetables and apple and transfer to a food processor. Process until smooth. Add yogurt, season with salt and pepper, and pulse to combine. Divide butternut mash among 4 plates and serve with sausages and onion.

Steps:

• Heat oven to 400°F. Spray large rimmed cookie sheet with cooking spray. In large bowl, stir Meatball ingredients until well mixed. Shape into 42 (about 1 1/2-inch) balls; place on cookie sheet. Bake 13 to 15 minutes or until meatballs are no longer pink in center (160°F).
• Meanwhile, in 12-inch skillet, stir Sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5 to 8 minutes, stirring occasionally, until thickened and reduced by half (about 2/3 cup).
• Add meatballs to sauce; stir to coat. Cook over medium heat 3 to 4 minutes, stirring and turning meatballs occasionally, until thoroughly coated in sauce.