• Mindy

Pan-seared Apples with Sausage and Fennel

Author: Lia Soneson

This dish tastes just like autumn! An easy to prepare dinner, simply sauté a few

aromatics, soften some apple halves, brown the sausages, and sneak in a few greens

for a complete and hearty meal. We loved how the savory spices of the sausages paired

with the warm, soft apples - very satisfying indeed!

Serving Size: 4


2 tablespoons olive oil

2 Pink Lady apples, halved

1/2 large fennel bulb, sliced into thin slices

10-12 stalks of Swiss chard, leaves cut into ribbons and stalks diced

4 links of sweet Italian sausage

1/2 cup dry white wine

2 tablespoons apple cider vinegar

1/2 cup cold water

Kosher salt and freshly ground black pepper, to taste


1. Heat the olive oil in a large skillet or braiser over medium-high heat. Add the apple

halves, fennel, and diced chard stalks and sauté, turning occasionally, until golden

brown, roughly 8-10 minutes.

2. Pierce the sausages with a fork a few times, and add them to the pan. Sear the

sausages, turning occasionally, until browned on all sides. After a few minutes of

searing, add the wine and vinegar. Continue to cook the sausages until they are done,

continue to cook and brown the sausages, as needed until all sides are golden brown.

3. Add 1/2 cup of water and the chard leaves to the skillet, and quickly wilt the chard.

Sprinkle with salt and pepper and serve immediately.

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